INGREDIENTS

1. 1lbboneless skinless chicken breasts
2. 3tablespoonsolive oil, divided
3. 3clovesgarlic, minced
4. 1largezucchini, cut into thin slices or julienned
5. 1 (14 1/2 ounce)canItalian-style diced tomatoes, undrained
6. 1 (8 ounce)cantomato sauce
7. 1teaspoonitalian seasoning
8. 2teaspoonscornstarch
9. 1/4cupmarsala wine
10. 1 (12 ounce)packagepasta, of your choice cooked

DIRECTIONS

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.