1 (9oz.) pkg. refrigerated red sweet pepper fettucine
1/4 C. oil-packed dried tomato strips or pieces
1 large zucchini or yellow squash, halved lengthwise and sliced (about 2 C.)
1/2 lb. skinless, boneless chicken breasts strips
1/2 C. finely shredded Parmesan, Romano, or Asiago cheese
Black pepper, freshly ground
1. Use kitchen scissors to cut pasta in half. Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
2. Meanwhile, drain tomato strips, reserving 2 Tbsp. oil from jar; set aside. In a large skillet, heat 1 Tbsp. reserved oil over medium-high heat. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from skillet. Add remaining oil to skillet. Add chicken; cook and stir 2-3 minutes or until no longer pink. Add zucchini, chicken, tomato strips and cheese to cooked pasta; toss gently to combine. Season with pepper to taste.
Nutrition: 381 calories; 14g total fat; 1g sat fat; 40g carbs; 24g protien