Ingredients
| 1 tbsp. | olive oil | | 3 cloves | garlic, minced | | 2 | whole boneless skinless chicken breasts, cut in 1-inch chunks | | 1 | md. zucchini, diced | | 2 | md. tomatoes, diced | | 1 tbsp. | dried basil | | 2 tbsp. | vinegar | | 1/4 tsp. | pepper | | Pasta, cooked |
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Instructions
Heat oil in a skillet; sauté garlic. Add chicken and cook until no longer pink; remove and keep warm. Combin zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve over rice or pasta.
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