1 tablespoon olive or vegetable oil
4 skinless boneless chicken breast halves (about 1 pound)
2 cloves garlic, finely chopped
2 large bell peppers, cut into 1-inch pieces
1 medium onion, thinly sliced
2 medium zucchini, sliced
1/4 cup sliced pepperoni (about 1 ounce) (1/4-inch strips)
1/4 cup chicken broth
1/4 cup dry red wine (or nonalcoholic)
1 1/2 teaspoons chopped fresh thyme leaves
1/4 teaspoon dried thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups hot cooked vermicelli, fettuccine or linguine
1 tablespoon grated Parmesan cheese

Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken and garlic. Cook 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken mixture from skillet; keep warm. Heat remaining ingredients except vermicelli and cheese to boiling in same skillet. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Stir in vermicelli; cook until hot. Serve chicken over vermicelli mixture. Sprinkle with cheese.

Serves: 4

Let’s face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that’s different between you and me is the products we can get, and I can get a better product than you, I’m going to be a better chef. ~ Thomas Keller