INGREDIENTS 1 RED BELL PEPPER, DICED 1 YELLOW BELL PEPPER, DICED 1 SWEET ONION, DICED 2 LARGE TOMATOES, DICED 3-4 GARLIC CLOVES, FINELY DICED 3 MEDIUM SUMMER SQUASH, SLICED CROSSWISE 1 CUP WHOLE GRAIN ROTINI PASTA, UNCOOKED 1 ¾ POUNDS BONELESS CHICKEN BREAST NONSTICK COOKING SPRAY 1 8-OUNCE CAN TOMATO SAUCE 2 TABLESPOONS DRIED ITALIAN SEASONING ½ CUP SHREDDED PARMESAN CHEESE SALT AND PEPPER TO TASTE DIRECTIONS 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 NON-STICK 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 TEN MINUTES OR UNTIL SUMMER SQUASH IS TENDER, STIRRING OCCASIONALLY. STIR COOKED PASTA INTO CHICKEN/VEGETABLE MIXTURE. SPRINKLE WITH CHEESE. SEASON AS NEEDED.

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