Confetti Chicken Pasta

(Recipe from Hawaii Tribune-Herald; Author: Jeanne Hosaka; submitted here by Lorraine O.)

1-1/2 lbs. Boneless, Skinless Chicken thighs, cut in strips

1 Tbsp. + 1/2 cup olive oil, divided

4 cloves garlic, minced, divided

2 tsp. salt, divided

1/4 tsp. pepper

1/2 cup sherry

1 sweet onion, diced

1 zucchini, diced

1 yellow bell pepper, diced

1 can (14.5 oz.) diced tomatoes, drained

1 Tbsp. lemon juice

1 Tbsp. Worcestershire Sauce

1/2 cup chopped fresh basil, divided

1/2 cup shredded parmesan cheese

1 lb. Vermicelli Noodles, cooked according to package directions

In large fry pan over medium high heat, place 1 Tbsp olive oil and 1 clove of the minced garlic.  Sprinkle chicken with 1 tsp. of the salt and pepper, and add to pan.  Cook about 10 minutes or until pink is almost gone.

Add Sherry, onion and zucchini, and stir fry 1 minute.  Add bell pepper and tomatoes, stirring.  Stir in remaining 1/2 cup olive oil, lemon juice, Worcestershire sauce, remaining 1 tsp. salt and remaining minced garlic.  Add 1/4 cup of the basil, remove from heat and stir mixture in cooked noodles.  Add parmesan cheese and toss to mix well.  Remove to large serving bowl and sprinkle with remaining 1/4  cup basil.

Makes 8 servings.