1
small green bell pepper, cut into bite-size strips
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon pepper
3
small zucchini, cut in half lengthwise, sliced
3
large tomatoes, seeded, chopped (3 cups)
3
tablespoons chopped fresh basil leaves
2
tablespoons chopped fresh oregano leaves
1/2
cup shredded Parmesan cheese (2 oz)
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Steps
1
Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
3
Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
4
Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.
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Cut up the chicken, onion, bell pepper and zucchini up to one day ahead of time. Pack each ingredient separately in resealable food-storage plastic bags. Refrigerate ingredients until you are ready to cook.
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