8 oz. fetticcine
2 teaspoons oil
1 lb. boneless, skinless chicken breasts cut into bite sized chunks
1 cup green pepper strips
1/2 cup sliced mushrooms
1 (14.5 oz.) can diced tomatoes, undrained
¼ cup Italian dressing
½ cup shredded mozzarella cheese
2 Tablespoons grated Parmesan cheese
2 teaspoons basil
Cook pasta according to package directions
Heat oil in large skillet over medium high heat.
Cook and stir chicken until no longer pink – about 3 minutes.
Add peppers and mushrooms and cook 3 minutes longer, stirring occasionally.
Stir in tomatoes with juice and dressing. Reduce heat and simmer for 5 minutes.
Drain pasta.
Toss pasta and chicken mixture.
Sprinkle with cheeses and basil.
Makes 4 servings
