1. Place sundried tomatoes in small bowl and cover with boiling water for 5-10 min or until soft. Drain and cut into slivers. 2. Combine flour, salt, and red pepper in a large bowl. 3. Add chicken and toss until evenly coated. 4. Heat oil in large skillet. Add chicken and cook without stirring until golden (3-4 minutes). Turn chicken and cook 3 minutes longer. 5. Add garlic and cook, stirring, 1 minute more. 6. Add vermouth and stir, scraping up cooked bits from sides of pan. 7. Add dried tomatoes, canned tomatoes, zucchini, bell peppers, thyme and water. 8. Bring to boil, cover, reduce heat and simmer 5 minutes or until zucchini are tender, stirring occasionally. Keep warm. 9. Meanwhile, cook pasta according tp package directions. 10. Serve sauce over pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
