20 Minute Chicken Fettuccine

• 1 (9 ounce) packagerefrigerated red sweet pepper fettuccine or 1 (9 ounce) package linguine
• 1 34 ounces sun-dried tomatoes packed in oil, strips or pieces
• 1 large zucchini, halved length wise and sliced (about 2 cups) or 1 large yellow squash, halved lengthwise and sliced (about 2 cups)
• 12 lb boneless skinless chicken breast, strips for stir frying
• 12 cup finely shredded parmesan cheese or 12 cup romano cheese or 12 cup asiago cheese
• fresh ground black pepper

1. Use the kitchen scissors to cut pasta in half.
2. Cook in lightly salted boiling water according to the package directions.
3. Drain; return pasta to hot pan.
4. Meanwhile, drain tomato strips reserving 2 tablespoons oil from jar; set aside.
5. In large skillet, heat 1 tablespoon of the reserved oil over medium-high heat.
6. Add zucchini; cook and stir for 2 to 3 minutes or until crisp tender.
7. Remove from skillet.
8. Add remaining reserved oil.
9. Add chicken and cook for 2 to 3 minutes or until no longer pink.
10. Add the chicken, zucchini, tomato, and cheese to the cooked pasta.
11. Toss gently to combine.
12. Season with pepper to taste.

red sweet pepper, tomatoes, zucchini, chicken, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/20-minute-chicken-fettuccine-88263 (may not work)