Ingredients
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips1 tablespoon olive oil1 small sweet red pepper, julienned1 small zucchini, cut into 1/4-inch slices1 small onion, chopped2 garlic cloves, minced1/2 cup frozen peas, thawed1 teaspoon Italian seasoning1/4 teaspoon salt-free seasoning blend1 cup bow tie pasta, cooked and drained2 medium tomatoes, seeded and chopped1/4 cup shredded Parmesan cheese
Preparation
In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender.
Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.
