Pepper-Chicken Fettuccini Toss Recipe

1 package (1 pound) Creamette Fettuccini, uncooked
1/4 cup olive or vegetable oil
3 whole boneless skinless chicken breasts, cut into strips (about 18 oz)
2 large red bell peppers, cut into strips
2 large yellow bell peppers, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into chunks
2 cups sliced fresh mushrooms
1 teaspoon any salt-free herb seasoning (I really like the Mrs. Dash garlic and herb)
2 tablespoons grated parmesan cheese
Prepare Creamette fettuccini as package directs; drain. In large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning.

Cook and stir over medium heat until chicken is cooked through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan cheese; toss to coat. Serve immediately.

Refrigerate leftovers. Calories 264 Fat 7g Sodium 33mg Cholesterol 36mg

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