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Ingredients

• 1 tablespoon olive oil
• 1/2 cup red bell pepper, sliced
• 1 cup zucchini, sliced
• 2 cups cooked pasta, any shape
• 5 ounces cooked chicken breast
• 3 tablespoons low-sodium Italian dressing 

Preparation

1. In a nonstick skillet, heat olive oil and sauté zucchini and peppers until tender-crisp. Remove to a plate.
2. Cut chicken into strips.
3. Heat cooked pasta and chicken strips in microwave in separate dishes.
4. Toss pasta with Italian dressing. Top with chicken strips and sautéed vegetables.

Helpful hints

• Do some pre-preparation to make this into a quick dinner. Cook a large pot of pasta, drain and refrigerate for use in this dish and other pasta dishes.
• Broil or barbeque a pound of chicken breasts or thighs. Refrigerate and use for this recipe and other chicken dishes during the week.
• If you require a lower protein diet adjust the portion of chicken in this dish.