• 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 sweet onion
  • 2 large tomatoes, diced
  • 3-4 garlic cloves, finely diced
  • 3 medium summer squash, sliced crosswise
  • 1 cup whole grain rotini pasta, uncooked
  • 1 ¼ pounds boneless chicken breast
  • 1, 8-ounce can tomato sauce
  • 2 tablespoons dried Italian seasoning
  • ½ cup shredded Parmesan cheese
  • Salt and pepper to taste
  • Nonstick cooking spray


Slice squash into ¼ inch pieces.  Combine all vegetables, with garlic in a bowl.  Set aside. 

Cook pasta according to package directions. 

Cut chicken into bite size pieces.  Spray large nonstick skillet with cooking spray.  Heat to medium.  Add chicken, cook 6 minutes or until no longer pink, stirring occasionally.  Add vegetable mixture to the skillet.  Add tomato sauce and dried Italian seasoning.  Stir well.  Increase heat, cover and bring to a boil.  Reduce heat to medium, cook 10 minutes or until summer squash is tender, stirring occasionally.  Stir cooked pasta into chicken and vegetable mixture.  Sprinkle with cheese.  Season as need. 

Makes 8 servings.

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