Ingredients

1 red bell pepper
diced
1 yellow bell pepper
diced
1 sweet onion
diced
2 large tomatoes
diced 
3-4 garlic cloves
finely diced
3 medium summer squash
sliced crosswise
1 cup whole grain rotini pasta
uncooked
1¼ pounds boneless skinless chicken breast
Nonstick cooking spray
1 (8-ounce) can tomato sauce
2 tablespoons dried Italian seasoning 
½ cup shredded Parmesan cheese
Salt and pepper
to taste

Directions

Slice squash into ¼ inch pieces. Combine all vegetables, with garlic in a bowl. Set aside. Cook pasta according to package directions. Cut chicken into bite size pieces. Spray large nonstick skillet with cooking spray; heat to medium. Add chicken; cook 6 minutes or until no longer pink, stirring occasionally. Add vegetable mixture to the skillet. Add tomato sauce and dried Italian seasoning. Stir well. Increase heat, cover and bring to a boil. Reduce heat to medium; cook 10 minutes or until summer squash is tender, stirring occasionally. Stir cooked pasta into chicken/vegetable mixture. Sprinkle with cheese. Season as needed.

Nutrition Facts

200 calories
4.5 g fat
2 g saturated fat
50 mg cholesterol
300 mg sodium
19 g carbohydrate
3 g fiber
8 g sugar
20 g protein