Garden Stir-Fry Salad

• 3 Tbsp. olive oil
• 1 whole boneless, skinless chicken breast, cut in strips
• 1 small yellow squash, cut in julienne strips
• 1 small zucchini, cut in julienne strips
• 1 pkg. linguine
• 1/2 medium red pepper, cut into strips
• 1/2 medium onion, sliced into wedges
• 2 tsp. parsley flakes
• 1 1/2 tsp. Italian seasoning
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper

1. Prepare linguine according to package directions; drain.
2. In large skillet, heat oil.
3. Add chicken; stir-fry until no longer pink.
4. Add vegetables; stir-fry just until tender-crisp.
5. Stir in parsley flakes, Italian seasoning, salt, garlic powder and pepper. Add to linguine; toss to mix.
6. Garnish as desired.
7. Serve immediately or cover and chill.
8. Refrigerate leftovers.
9. Makes 4 to 6 servings.

olive oil, chicken, yellow squash, zucchini, linguine, red pepper, onion, parsley flakes, italian seasoning, salt, garlic powder, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316556 (may not work)