Italian Stir-fry

"Quick, great tasting meal for a weeknight. Serve this over your favorite pasta."
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cut chicken into thin strips and set aside.
  • Heat 1 tablespoon of oil in wok or large skillet.
  • Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
  • Remove zucchini from wok.
  • Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
  • Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
  • In a small bowl, combine the cornstarch and wine; add to the wok.
  • Bring mixture to a boil.
  • Boil one minute, stirring constantly.
  • Serve over hot cooked pasta.

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Reviews

  1. This recipe is pretty bland as listed. It needs a little something to spice it up.
     
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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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