Ingredients
- 12 ounces boneless chicken breast
- 1 tablespoon & 1 teaspoon olive oil
- 4 ounces zucchini
- 2 ounces green bell pepper
- 2 ounces red bell pepper
- 1 ounce onion
- 1/2 ounce anaheim pepper
- 1 pound & 4 ounces canned diced tomatoes, drained
- 1 dash basil
- 1 dash cilantro
- 1 dash tarragon
- 1 cup water
- 1 tablespoon & 1 teaspoon cornstarch
- 8 ounces angel hair pasta
- 8 refrigerated bread sticks
Description
- Dice chicken and brown in oil over medium heat in a skillet.
- Dice zucchini, green bell pepper, red bell pepper, onion and Anaheim pepper and add to skillet. Turn heat to low.
- Fill a large saucepan with water and heat to boiling. While water heats, continue with the following steps.
- Prepare bread sticks according to package directions.
- Drain tomatoes and add to chicken and vegetables in skillet. Turn heat back up to medium.
- Dissolve cornstarch in water and pour over chicken and vegetables. Heat at a low boil stirring often.
- Cook pasta in boiling water until tender
(5 - 10 minutes).
- Pour thickened sauce over pasta and serve with hot breadsticks.