Ingredients
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1 tablespoon olive oil, more added as needed
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1 red sweet bell pepper, julienned into 1 inch strips
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1 -2 zucchini, cut into 1/4 inch rounds
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1 small onion, chopped
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2 garlic cloves, minced
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1/2 cup frozen peas, thawed
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1 teaspoon italian seasoning
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1/4 teaspoon sodium-free seasoning or 1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 -2 cup bow tie pasta, cooked and drained
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2 medium tomatoes, seeded and chopped
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1/4 cup grated parmesan cheese
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1 lb boneless skinless chicken breast, cut into 1/4 inch strips
Instructions
- 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!