Shelly's Recipe

ITALIAN CHICKEN AND ZUCCHINI STIR-FRY

Category: Casseroles - Chicken and Turkey

1/4 cup canola oil
8-oz boneless chicken breast, sliced into strips or
8-oz raw shrimp, peeled with veins removed
1-2 garlic cloves, chopped fine
4-5 small green zucchini squash, scrub (do not peel) and cut into 1/8 inch thick slices
1-2 small yellow crook-necked squash, scrub (do not peel) and cut into 1/8 inch thick slices
1 large sweet onion, quartered and sliced
5 large fresh mushrooms, cleaned and sliced
4-5 peeled and sliced tomatoes or 1-28 oz can Italian tomatoes, undrained
1 tbsp dried oregano
1 tsp dried basil
8-oz medium size pasta shells, cooked and drained
1/2 cup Parmesan cheese, finely grated
1/2 cup Parmesan cheese, coarsely grated
Freshly ground pepper

Heat 1/4 cup oil in a stir-fry pan over medium-high heat; add chicken or shrimp and garlic. Cook for about 5-6 minutes, or until there is no visible pink; stir frequently. Push up sides of pan.

Add green and yellow squash, onion, and mushrooms. Continue stirring and frying until some of the vegetables begin to brown (do not over cook). Add tomatoes along with the liquid, oregano and basil; lower heat and stir well. Cover and simmer for about 5 minutes; stirring frequently. Vegetables should be hot all the way through but still firm. Remove from heat. Stir in cooked pasta and finely grated Parmesan cheese.

Garnish with coarsely grated Parmesan cheese and ground pepper or with dried red pepper flakes. Serves 6