Herbed Italian Chicken

• 1 Tbsp. olive or vegetable oil
• 1 lb. boneless, skinless chicken breast halves, cut into 2-inch cubes
• 1/4 c. 1/4-inch strips sliced pepperoni (about 1 oz.)
• 2 cloves garlic, finely chopped
• 2 large bell peppers, cut into 1-inch squares
• 1 medium onion, thinly sliced
• 2 c. (1/4-inch) slices zucchini (about 2 medium)
• 1/4 c. dry red wine or water
• 1 1/2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
• 1 1/2 tsp. chopped fresh or 1/2 tsp. dried rosemary leaves
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. grated Parmesan cheese

1. Heat oil in 10-inch skillet over medium-high heat until hot. Add chicken, pepperoni and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center.
2. Remove chicken mixture from skillet; keep warm.

olive, chicken, pepperoni, garlic, bell peppers, onion, zucchini, red wine, thyme, rosemary, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397802 (may not work)