**Haven't tried yet
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each: green pepper strips and sliced fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing*
1/2 cup KRAFT Shredded Italian Mozzarella-Parmesan Cheese Blend
1/2 cup chopped fresh basil
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.
DRAIN pasta. Toss with chicken mixture; sprinkle with cheese and basil.
*I like to marinate my Chicken with about 1/2 cup Italian Dressing prior to cooking the chicken. It adds a bit more flavor to the cooked chicken.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.
DRAIN pasta. Toss with chicken mixture; sprinkle with cheese and basil.
*I like to marinate my Chicken with about 1/2 cup Italian Dressing prior to cooking the chicken. It adds a bit more flavor to the cooked chicken.
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