Italian Chicken and Pasta

Tri-color pasta combined with fresh vegetables, then topped with chicken, pasta sauce and Parmesan cheese

Ingredients

• 3 cups (8 ounces) uncooked dry bow tie pasta
• no-stick cooking spray
• 1 small zucchini, chopped
• 1 small yellow summer squash, chopped
• 1/2 cup chopped red onion
• 1 package (6 ounces) #
• 2 cups four cheese spaghetti sauce
• 1/4 cup (1 ounce) shredded Parmesan cheese

Directions

1. Cook pasta in large saucepan according to package directions. Rinse; drain; set aside.

2. Meanwhile, spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add zucchini, squash and onions. Cook and stir 4 minutes, or until crisp-tender. Remove from heat; cover to keep warm.

3. Heat chicken according to package directions; cover to keep warm. Heat spaghetti sauce in medium saucepan on medium heat, stirring frequently; cover to keep warm.

4. Return pasta to saucepan in which it was cooked. Stir in vegetable mixture; heat through. Divide pasta mixture evenly among 4 serving plates. Top with spaghetti sauce and chicken. Sprinkle with cheese.