1/2 lb. spaghetti, uncooked
3 tbsp. olive oil
1 boned, skinless chicken breast, cut into julienne strips
1 sm. yellow squash, cut into julienne strips
1 sm. zucchini, cut into julienne strips
1/2 med. onion, sliced into thin wedges
2 tsp. parsley flakes
1 1/2 tsp. Italian seasoning
1 tsp. salt
1 tsp. garlic powder
1/8 tsp. black pepper
1/2 med. bell pepper, cut into strips

Prepare spaghetti according to package instructions; drain. In large skillet, heat oil. Add chicken; stir fry until no longer pink. Add vegetables; stir fry until tender-crisp. Stir in parsley flakes, Italian seasoning, salt, garlic powder and pepper.

Add to spaghetti; toss to mix. Garnish as desired. Serve immediately or cover and chill. Refrigerate leftovers. 4-6 servings.