Easy Spinach & Chicken Fettuccine with Sun-Dried Tomatoes

INGREDIENTS

3 ounces uncooked spinach fettuccine 3 tablespoons sun-dried tomatoes packed in oil Olive oil cooking spray 6 ounces boneless skinless Italian-seasoned chicken breasts, cut into bite-size pieces 1 small yellow summer squash, cut into 1/4-inch slices 1 tablespoon grated Parmesan cheese

PREPARATION:

1. Cook pasta according to package directions. Drain. Keep warm.
2. Meanwhile, reserve 2 teaspoons oil from tomatoes. Finely chop tomatoes. Rinse tomatoes under hot water; pat dry with paper towels.
3. Lightly spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Add squash. Cook and stir 2 to 3 minutes or until crisp-tender. Stir in tomatoes.
4. Toss chicken mixture and reserved oil with pasta. Sprinkle with cheese.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/2 of total recipe Fiber 5 g Carbohydrate 40 g Cholesterol 63 mg Saturated Fat 3 g Total Fat 11 g Calories from Fat 31 % Calories 310 Protein 15 g Sodium 294 mg DIETARY EXCHANGE: Meat 2 Vegetable 1 Starch 2 Fat 1/2