Chicken Cacciatore

• 3/4 lb. boneless skinned chicken breasts
• 3 large mushrooms, sliced
• 1 tsp. virgin olive oil
• 1 medium size green bell pepper, chopped
• 12 oz. spinach spaghetti or linguini
• 1 medium size zucchini, sliced
• 2 garlic cloves, minced
• 1 medium size onion, chopped
• about 1/2 c. mild tomato salsa

1. Trim any fat from chicken;
2. slice in thin strips.
3. In a large nonstick skillet, heat oil.
4. Add garlic and onion; saute until softened.
5. Add
6. chicken
7. slices;
8. cook
9. until they turn white,
10. 5 tot
11. minutes.
12. Add
13. vegetables;
14. stir-fry
15. for
16. 2 minutes.
17. Add salsa;
18. heat through.
19. Meanwhile, bring a large kettle of water to a boil and cook spaghetti until al dente, 8 to
20. 10 minutes.
21. Drain in a colander, turn into a bowl and top with sauce.
22. Makes 4 servings.

boneless skinned chicken breasts, mushrooms, virgin olive oil, green bell pepper, linguini, zucchini, garlic, onion, tomato salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=489061 (may not work)