1 tablespoon olive oil
3 cl garlic; minced
2 boneless skinless chicken br
1 medium zucchini; chunks
2 medium tomatoes; chunks
1 tablespoon dried basil
2 tablespoon vinegar
1/4 teaspoon pepper
1 cooked rice or pasta
Recipe by: Susan Jansen, Taste of Home, Feb/Mar 93 Heat oil in a skillet; saute 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 p
