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.
