Chicken With Tomatoes And Leeks

INGREDIENTS:

1 lb Boneless, skinless chicken -(about 2 medium)
-breasts 1/4 c Dry red wine
1 tb Olive or vegetable oil 1 1/2 ts Chopped fresh or
1/4 c 1/4-inch strips sliced 1/2 ts Dried thyme leaves
-pepperoni (about 1 ounce) 1 1/2 ts Chopped fresh or
2 Clove garlic, finely -l/2 teaspoon dried
-chopped -rosemary leaves
2 lg Bell peppers, cut into 1/4 ts Salt
-l-inch squares 1/8 ts Pepper
1 md Onion, thinly sliced 1 tb Grated Parmesan cheese
2 c L/4 inch slices zucchini

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%