Preparation time: 1 hr and 50 min
3 boneless skinless chicken breasts (3/4 to 1 lb)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 cup chopped green bell pepper
3/4 cup sliced zucchini or yellow summer squash
3/4 cup sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
1 1/2 cups uncooked bow-tie (farfalle), radiatore (nuggets) or rotini pasta
1. Cut each chicken breast crosswise into 3 pieces. In 10- inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring frequently, until brown; move chicken to one side of skillet.
2. Add onion, garlic, bell pepper, zucchini and mushrooms to other side of skillet. Cook vegetables about 3 minutes, stirring occasionally, until crisp tender.
3. Stir tomatoes, Italian seasoning and pepper into vegetables and chicken. Heat to boiling; reduce heat. Cover; simmer 25 minutes or until chicken is no longer pink in center. Meanwhile, cook and drain pasta as directed on package.
4. Uncover chicken mixture; simmer 5 minutes longer. Serve over pasta.