Ingredients:
1 lb boneless skinless chicken breasts, cut into 1/4 inch strips
1 tablespoon olive oil, more added as needed
1 red sweet bell peppers, julienned into 1 inch strips
1 -2 zucchini, cut into 1/4 inch rounds
1 small onions, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
1 teaspoon italian seasoning
1/4 teaspoon sodium-free seasoning or 1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 -2 cup bow tie pasta, cooked and drained
2 medium tomatoes, seeded and chopped
1/4 cup grated parmesan cheese
Directions:
Start boiling water for pasta. Cook bowtie pasta until just al dente.
Meanwhile, in a large nonstick skillet over medium-high heat, saute chicken in oil for about 5 minutes, or until just done.
Remove chicken from skillet and set aside.
To the same skillet add the red bell pepper and onion and stir-fry for 2-3 minutes. Add another tablespoon of olive oil if needed to moisten.
Add the zucchini (and summer squash if using) and cook for another 2-3 minutes. Add garlic and cook for another minute until veggies get crisp-tender.
Add the thawed peas, tomatoes and seasonings; stir-fry for 2 more minutes.
Add cooked pasta, chicken and parmesan cheese; turn off heat and stir until combined.
Add more olive oil if necessary to coat pasta and sprinkle with more parmesan cheese if you’d like and enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 30 min.