Type what you have

Ingredients

• ✓ grape tomato
• oil and vinegar dressing
• chicken breast
• salt
• black pepper
• basil
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour 1/4 cup dressing into a small bowl.
3. 3 Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
4. 4 Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
5. 5 Spread the tomato mixture evenly around chicken in a single layer.
6. 6 Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
7. 7 Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Ms Chef Esh

Ingredients

• ✓ grape tomato
• cauliflower
• red onion
• salad dressing
• artichoke heart
• kalamata olive
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• new york strip steak
• pink himalayan salt
• arugula
• lemon juice
• olive oil
• parmesan cheese
• red onion
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Season both sides of each steak with Himalayan pink salt.
3. 3 Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
4. 4 Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
5. 5 Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ grape tomato
• toothpick
• cherry tomato
• basil
• mozzarella cheese
• salt
• pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Thread a tomato half, a basil leaf, a mozzarella ball, and another tomato half onto a toothpick. Repeat with remaining ingredients.
2. 2 Arrange toothpicks on a serving platter and season with salt and pepper.
3. 3 Mix vinegar and oil together in a small bowl to serve as a dipping sauce.

By MADDIECAT

Ingredients

• ✓ grape tomato
• green bean
• onion
• balsamic vinegar
• garlic
• sugar
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.
2. 2 Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Mrs Boss

Ingredients

• ✓ grape tomato
• parmesan cheese
• olive oil
• pine nut
• potato gnocchi
• olive oil
• zucchini
• mushroom
• basil

Instructions

1. 1 Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
2. 2 Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
3. 3 Cook gnocchi according to the package directions; drain them in a colander set in the sink.
4. 4 Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
5. 5 To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

By Dawn Camacho

Ingredients

• ✓ grape tomato
• bucatini pasta
• anchovy fillet
• oil
• garlic
• red pepper flakes
• zucchini
• oregano
• basil
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Ingredients

• ✓ grape tomato
• garlic
• basil
• olive oil
• balsamic vinegar
• chicken breast
• salt
• black pepper
• penne pasta

Instructions

1. 1 Place garlic cloves in the bowl of a food processor or blender; pulse until minced. Add 1/3 basil leaves; pulse until fine. Add 1/2 cup olive oil; process until mixture turns light yellow with flecks of basil. Add 1/2 cup balsamic vinegar; process until just combined.
2. 2 Place chicken breasts, 1 tablespoon salt, 1 1/2 teaspoons pepper, and puréed basil mixture into a large resealable plastic bag. Squeeze out excess air, seal the bag, and toss to coat chicken with marinade. Marinate in the refrigerator for 2 hours, or up to overnight, turning occasionally.
3. 3 Preheat the oven to 300 degrees F (150 degrees C).
4. 4 Brown chicken in a large skillet over high heat, 4 to 5 minutes per side; transfer to a large baking dish. Bake in the preheated oven until cooked through, 15 to 20 minutes.
5. 5 Transfer chicken to a cutting board; slice into 1/4-inch strips. Return to baking dish to absorb cooking juices. Keep warm.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well. Stir in chicken and juices from the baking dish.
7. 7 Thinly slice remaining 2/3 basil leaves; place in a large serving bowl along with tomatoes. Stir in remaining each 1/4 cup olive oil and balsamic vinegar; season with salt and black pepper. Top basil and tomatoes with pasta, sauce, and chicken; toss to combine.

By Katherine

Ingredients

• ✓ grape tomato
• water
• pearl barley
• orecchiette pasta
• cilantro
• green onion
• vegetable broth
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ grape tomato
• all-purpose flour
• parsley
• basil
• chicken breast
• olive oil
• garlic
• chicken stock
• mixed vegetable
• green onion
• zucchini
• sun-dried tomato pesto
• salt
• black pepper

Instructions

1. 1 Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.
3. 3 Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.

By vog2009

Ingredients

• ✓ grape tomato
• olive oil
• anchovy
• garlic
• onion
• green bell pepper
• white wine
• tomato
• anchovy
• salt
• black pepper
• basil
• parsley
• oregano
• bay leaf

Instructions

1. 1 Heat anchovy oil in a saucepan over medium heat. Stir in garlic, onions, and green pepper; cook for a few minutes until onion softens and turns translucent. Pour in wine, and simmer until reduced by half. Meanwhile, place grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; purée until smooth.
2. 2 Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.

By Buffy Sullivan

Ingredients

• ✓ grape tomato
• red pepper flakes
• black pepper
• salt
• parmesan cheese
• heavy cream
• lemon juice
• vegetable broth
• red bell pepper
• carrot
• pea
• yellow squash
• zucchini
• broccoli floret
• garlic
• shallot
• gnocchi
• olive oil
• olive oil
• butter

Instructions

1. 1 Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
3. 3 Garnish servings with tomatoes, pepper flakes, and Parmesan.

By thedailygourmet

Ingredients

• ✓ grape tomato
• romano cheese
• balsamic vinegar
• parsley
• basil
• lemon zest
• garlic
• yellow onion
• butter
• black pepper
• salt
• lemon juice
• italian seasoning
• olive oil
• asparagus
• green bean
• red bell pepper
• carrot
• zucchini
• yellow squash
• penne pasta

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
3. 3 Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
4. 4 Roast vegetables in preheated oven until tender, about 15 minutes.
5. 5 Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

By amanda1432

Ingredients

• ✓ grape tomato
• garlic
• olive oil
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
2. 2 Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
3. 3 Bake tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

By Jodi

Ingredients

• ✓ grape tomato
• angel hair pasta
• garlic and herb cheese spread
• parsley
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ grape tomato
• broccoli veggie tots
• chicken nugget
• string cheese
• bamboo skewer
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ grape tomato
• olive oil
• garlic
• asparagus
• lemon juice
• bacon
• taleggio cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
3. 3 Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
4. 4 Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
5. 5 Scatter cooked grape tomatoes around the wrapped asparagus.
6. 6 Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
7. 7 Continue baking until bacon is crisp, 5 to 7 minutes more.

By MikeAndKim

Ingredients

• ✓ grape tomato
• olive oil
• garlic
• basil
• thyme
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
3. 3 Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

By A Reeves

Ingredients

• ✓ grape tomato
• kale
• lemon
• avocado
• green onion
• olive oil
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
2. 2 Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

By Masala Housing Cooperative

Ingredients

• ✓ grape tomato
• vegetable oil
• chicken breast
• water
• chicken noodle soup mix
• zucchini
• spinach
• lemon juice

Instructions

1. 1 Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
2. 2 Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
3. 3 Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
4. 4 Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

By Bear Creek

Ingredients

• ✓ grape tomato
• asparagus
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Add asparagus and water to a 10-inch skillet over medium heat; cover. Steam asparagus until tender, about 10 minutes; drain.
2. 2 Return asparagus in skillet to heat; reduce heat to low. Drizzle asparagus with olive oil; sprinkle with Parmesan cheese. Add grape tomatoes to the skillet; cover and allow to sit, covered, until cheese melts and tomatoes are slightly steamed, about 2 minutes.

By CariCooks

Ingredients

• ✓ grape tomato
• turkey bacon
• olive oil
• garlic
• flatbread pizza crust
• mozzarella cheese
• basil
• balsamic glaze

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Cook bacon pieces in a medium nonstick skillet over medium heat until cooked through and browned, 8 to 10 minutes. Transfer to a plate lined with a paper towel and let cool.
3. 3 In a small bowl, combine olive oil and garlic.
4. 4 Place flatbread on a baking sheet and brush with garlic oil. Sprinkle cheese evenly over flatbread. Top with cooked bacon and tomato halves.
5. 5 Bake pizza for 10 minutes or until cheese is melted. Remove from oven.
6. 6 Place basil leaves on pizza. Drizzle balsamic glaze on top. Cut pizza into slices and serve.

By Farmland

Ingredients

• ✓ grape tomato
• three-cheese tortellini
• bacon
• broccoli
• green onion
• coleslaw dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes, or according to package directions. Drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate; drain. Chop into ½-inch pieces while still a little warm.
3. 3 Combine tortellini, bacon, broccoli, grape tomatoes, and green onions in a bowl; pour dressing over top and toss lightly to coat. Chill in the refrigerator before serving.

By MostAwesomeChefEver

Ingredients

• ✓ grape tomato
• olive oil
• plant-based meatball
• olive oil
• kosher salt
• green zucchini
• basil pesto
• almond
• parmesan cheese

Instructions

1. 1 Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
2. 2 Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
3. 3 Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
4. 4 Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

By Pure Farmland

Ingredients

• ✓ grape tomato
• butternut squash
• olive oil
• taco seasoning mix
• black bean
• corn tortilla
• sour cream
• feta cheese
• romaine lettuce
• cilantro

Instructions

1. 1 Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
2. 2 Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
4. 4 Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

By dsuperits

Ingredients

• ✓ grape tomato
• cucumber
• green onion
• cilantro
• lemon juice
• mint
• salt
• black pepper

Instructions

1. 1 Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

By Gina Milanese

Ingredients

• ✓ grape tomato
• olive oil
• onion
• garlic
• peach
• honey
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until well combined, 2 to 3 minutes more.

By clyrehc

Ingredients

• ✓ grape tomato
• spinach tortellini
• three-cheese tortellini
• artichoke heart
• black olive
• red onion
• carrot
• oil and vinegar dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; cool tortellini.
2. 2 Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
3. 3 Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.

By Lillian

Ingredients

• ✓ grape tomato
• vegetable oil
• mild sausage
• white button mushroom
• italian seasoning
• rice sides herb and butter
• pea
• romaine lettuce
• cherry tomato
• cheese blend

Instructions

1. 1 Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2. 2 Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3. 3 Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4. 4 Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

By Kristin Price

Ingredients

• ✓ grape tomato
• kosher salt
• water
• water
• chicken breast
• zucchini
• salt
• oil
• butter
• garlic
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
2. 2 Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
3. 3 Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
4. 4 Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
5. 5 Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

By Deana R Okun