Ingredients
3
boneless skinless chicken breast halves (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 mushrooms
1
can (14.5 oz) diced tomatoes, undrained
1/2
teaspoon Italian seasoning
1/8
teaspoon pepper
2
cups uncooked farfalle (bow-tie), radiatore (nugget) or rotini pasta
Preparation
Cut each chicken breast half 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.
Add onion, garlic, bell pepper, zucchini and mushrooms to other side of skillet. Cook vegetables about 3 minutes, stirring occasionally, until crisp-tender.
Stir tomatoes, Italian seasoning and pepper into vegetables and chicken. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Meanwhile, cook and drain pasta as directed on package.
Uncover chicken mixture and simmer 5 minutes longer. Serve over pasta.
