Preparation:
In a large bowl, combine flour, oregano, thyme, and basil. Add chicken and coat well with flour mixture. In a large nonstick skillet, heat oil over medium heat. Add chicken to the skillet and saute until cooked through, about 8 minutes. Remove chicken and set aside. Add Italian tomatoes, with their juice, to the skillet, along with dried tomatoes, garlic, bay leaves, and stock Bring to a boil, then continue to boil for about 2 minutes. Reduce heat to medium, add chicken and ziti, and heat until they are warm and dried tomatoes have softened, about 2 minutes. Remove bay leaves and serve hot in shallow bowls, sprinkled with Parmesan. Makes 4 servings |
