Italian Chicken Pasta

This is another fabulous recipe form my mother-in-law. This is a great summer recipe because it is light and it uses up a small part of the squash you are growing in your garden! This is a pasta you eat warm, but I have had it cold too, and it taste like a fabulous pasta salad! It makes a lot too, so you get to enjoy it all week long. Someday I will get the story behind all these wonderful recipes

Italian Chicken Pasta        

 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!