Ingredients

• 8 oz. linguine, cooked
• 1 medium zucchini, sliced
• 1 medium onion, chopped
• 2 medium tomatoes, peeled, seeded and chopped
• 1/4 cup fresh parsley
• 2 tbsp. olive oil
• 2 large garlic cloves, pressed
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless, chicken breasts halves – cubed
• Italian salad dressing – bottled

Directions

• Marinade cubed chicken in Italian dressing at least 30 minutes
• Cook pasta according to package directions. Keep warm.
• Drain marinade from chicken and discard.
• Heat 1 tbsp. olive oil in skillet. Stir-fry chicken until no longer pink. Remove from skillet and keep warm. Add 1 tbsp. olive oil to skillet. Stir-fry garlic 15 seconds. Add zucchini and onion. Stir-fry 2-3 minutes, until crisp tender. Add tomatoes, parsley, seasonings and cooked chicken to skillet. Gently stir 1-2 minutes until thoroughly heated. Remove from heat.
• Stir in warm pasta and Parmesan cheese. Serve immediately.

Yield: 6 servings