1. Cut chicken into thin strips and set aside. 2. Heat 1 tablespoon of oil in wok or large skillet. 3. Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender. 4. Remove zucchini from wok. 5. Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink. 6. Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok. 7. In a small bowl, combine the cornstarch and wine; add to the wok. 8. Bring mixture to a boil. 9. Boil one minute, stirring constantly. 10. Serve over hot cooked pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
