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Italian Chicken and Pasta

12 oz. of fettucine pasta
4 cups of diced tomatoes (canned, Italian seasoned can be used also)drained
2 boneless, skinless chicken breasts~sliced into strips or tenders
2 green bell peppers julienned
2 red bell peppers julienned
1 package of mushrooms sliced
2 tbsp of Italian seasoning
2 pieces of garlic clove crushed
4 oz. mozzarella, shredded
pinch of red pepper flakes (optional)

Cook noodles and set aside. Spray with Pam or stir in a small amount of oil to prevent sticking.

Spray a large pan or wok with Pam. When pan is hot add chicken. Add garlic, Italian Seasoning and red pepper flakes. When chicken is almost cooked thouroughly, add peppers. Occasionally stir to prevent sticking. When peppers are semi cooked, add tomatoes, and mushrooms. Cook covered, for about 15 minutes at a low heat stirring occasionally. Depending on how thick your chicken is sliced, it should be completley cooked.

Serve chicken mixture on top of fettucine noodles and sprinkle with cheese.
Makes 4 generous servings.
** 442 calories/3.5 fiber/11.5 fat per serving (79 cal/0 fiber/5 grams of fat of the recipe is from the part skim mozzarella. It is still good without the cheese if you want to save some points!)

Chris