6 – split chicken breasts seasoned with
Italian seasoning/salt/ garlic salt - broil and cut into
strips when cooled.
2 – small zucchini peeled and cut in thin strips or slices
1 – small yellow crookneck squash peeled
and cut in thin strips or slices
1 or 2 – bell peppers (whatever color you want – green, red, etc.)
cleaned and cored and cut into thin strips
Sauté vegetables in a large fry pan in 1 tbsp. of oil until softened.
1 lb. – thin spaghetti noodles. Cook and drain while veggies are being
cooked. Keep moist.
1 bottle Fat Free Kraft Italian dressing.
½ c. grated parmesan cheese
Add dressing to veggies in fry pan and stir until dressing is warm.
Combine noodles, veggies w/dressing, chicken, and parmesan cheese.
Stir together until noodles are moistened. Eat while warm and have the leftovers cold!