Ingredients

• 1  9-ounce package refrigerated red sweet pepper fettuccine
• 1/4  of a 7-ounce jar oil-packed dried tomato strips or pieces (1/4 cup)
• 1  large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
• 8  ounces packaged skinless, boneless chicken breast strips (stir-fry strips)
• 2  tablespoons olive oil
• 1/2  cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
•   Freshly ground black pepper

Directions

1. Using kitchen scissors, cut fettuccine strands in half. Cook fettuccine in lightly salted boiling water according to package directions; drain. Return fettuccine to hot pan.

2. Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.

3. Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine; toss gently to combine. Sprinkle individual servings with cheese. Season to taste with pepper.

4. Makes 4 servings