Italian Chicken Summer Squash Skillet

Ingredients:

1 red bell pepper, diced

1 yellow bell pepper, diced

1 sweet onion, diced

2 large tomatoes, diced

3-4 garlic cloves, finely diced

3 medium summer squash, sliced crosswise

1 cup whole grain rotini pasta, uncooked

1¼ pounds boneless skinless chicken breast

Nonstick cooking spray

1 (8-ounce) can tomato sauce

2 tablespoons dried Italian seasoning

½ cup shredded Parmesan cheese

Salt and pepper, to taste

Yield:

8 servings

Directions:

Slice squash into ¼ inch pieces. Combine all vegetables, with garlic in a bowl. Set aside. Cook pasta according to package directions. Cut chicken into bite size pieces. Spray large nonstick skillet with cooking spray; heat to medium. Add chicken; cook 6 minutes or until no longer pink, stirring occasionally. Add vegetable mixture to the skillet. Add tomato sauce and dried Italian seasoning. Stir well. Increase heat, cover and bring to a boil. Reduce heat to medium; cook 10 minutes or until summer squash is tender, stirring occasionally. Stir cooked pasta into chicken/vegetable mixture. Sprinkle with cheese. Season as needed.