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| 1 x ca. 450 g | chicken breasts boneless, skinless |
| 1 Esslöffel | Olive oil or vegetable oil |
| 1/4 Tasse | 1/4-inch strips sliced pepperoni (about 1 ounce) |
| 2 | Cloves garlic finely chopped |
| 2 gross | Bell peppers, cut into l-inch squares |
| 1 mittel | Onion Thinly Sliced |
| 2 Tasse | L/4 inch slices zucchini (about 2 medium) |
| 1/4 Tasse | red wine dry |
| 1 1/2 Teelöffel | Chopped fresh or |
| 1/2 Teelöffel | thyme leaves dried |
| 1 1/2 Teelöffel | Chopped fresh or l/2 teaspoon dried rosemary leaves |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1 Esslöffel | parmesan grated |
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Cut chicken into 2-inch cubes. Heat oil in 10-inch skillet over medium-high heat. Add chicken, pepperoni and the garlic; stir-fry 3 to 4 minutes or until chicken is almost done. Remove from skillet; keep warm.
Heat remaining ingredients except cheese to boiling in skillet. Stir-fry 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken mixture; heat through. Sprinkle with cheese. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. Rda
Calories 240 Protein 46% Protein, 9 30 Vitamin A 12% Carbohydrate, g 9 Vitamin C 53% Fat, g 9 Thiamin 12% Cholesterol, mg 65 Riboflavin 10% Sodium, mg 330 Niacin 64% Potassium, mg 610 Calcium 6% Iron 12%
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