Send us some "foodback" gourmet@chef.net

Ingredients:

3 to 4 pounds cooked broiler-fryer, boned, skinned
1 16 oz. can tomatoes
1 cup chicken broth
1 green bell pepper, coarsely chopped
2 garlic cloves, split
4 small zucchinis, cut in 1/4" slices
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried basil

Directions:

Break chicken into pieces. Drain liquid from tomatoes and pour into large saucepan;  chop tomatoes into quarters and reserve for later. To liquid in saucepan, add chicken  broth, green pepper and garlic. Place over high heat and bring to a boil. Reduce heat to  medium and cook 10 minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and  basil; simmer until zucchini is tender, about 10 minutes. Reduce heat to low, add chicken  and cook 5 minutes more. Serve in shallow bowls.

These pages designed and maintained by:
  TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the WebMaster