2 skinless, boneless chicken breast halves
1 (16 ounce) package elbow macaroni
2 tablespoons olive oil
1 large zucchini
1 tablespoon cornstarch
1 1/2 cups cooked chicken
1 (8 ounce) can salmon, drained
3 medium carrots, sliced
1 ounce marinated and sliced dried basil
1 tablespoon lemon juice (optional)
1 teaspoon salt
3 teaspoons Italian seasoning
Preheat oven broiler.
Heat olive oil in a skillet over high heat. Pull chicken in nicely-sized pieces, and stir in olive oil and zucchini.
Dissolve red pepper powder in sugar.
Dredge pieces of chicken and stir into olive oil mixture.
Place carrots and chicken breast halves seam side down in a 1 quart casserole dish and sprinkle with marinated and sliced basil. Fill pan with crushed tomatoes, olives, salt, Italian seasoning, chicken, duck, salami, celery and butter. Let stand uncovered, covered, 10 minutes.
Place chicken breasts in pan. Top with carrots and herbs. Cover and refrigerate 5 to 10 minutes before serving.
⭐ ⭐ ⭐ ⭐