Italian Veggie Toss With Chicken


Chicken Ingredients:

Vegetable Ingredients:




  1. Place cut up chicken breast in bowl.
  2. Add salt, pepper and basil to chicken and mix.
  3. Stir in olive oil and sherry to bowl.
  4. Place chicken in refrigerator until ready to cook. You can prepare chicken up to 2 hours before cooking and refrigerate.
  5. Heat oil in a wok on medium-high heat.
  6. Add onion, yellow/red pepper, and cauliflower.
  7. Sauté until onion is light golden brown; about 10 minutes.
  8. Add garlic, zucchini, broccoli florets, broccoli stems (see my techniques page on how to peel broccoli stems), and mushrooms. Cook for 5 minutes.
  9. Add basil, salt, and pepper.
  10. Turn heat down to medium-low, cover wok and let the vegetables cook for 5 to 10 minutes, or until the broccoli is almost tender.
  11. Place vegetable mixture in a bowl and set aside.
  12. Heat 1 tablespoon olive oil in wok on medium-high heat.
  13. Add chicken to wok and cook until lightly browned.
  14. Pour vegetable mixture back into wok; mix in with chicken.
  15. In a small bowl, combine tomato paste and water.
  16. Add the tomato paste and water mixture to the wok and mix in with the vegetables and chicken. Cook for 5 minutes.
  17. Serve over fusilli pasta.
  18. Sprinkle with optional parmesan cheese.


Serves 4 to 6.

Interested in making this a vegetarian dish? Try my Italian Veggie Toss recipe.

Why not serve this up with a Caesar salad with croutons or a bowl of crisp salad greens topped with Italian salad dressing and croutons?

The day before you make Italian Veggie Toss With Chicken, why not put together a sponge so that you can serve a fresh, warm loaf of French bread with your meal? For another great bread option check out my recipe for focaccia bread.

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