Olive oil-flavored vegetable cooking spray
3 (4 oz.) skinned, boned chicken breast halves, cut into 1 inch cubes
2 med.-size sweet red peppers, seeded and cut into 1 inch cubes
2 med.-size sweet yellow peppers, seeded and cut into 1 inch cubes
10 oz. fresh shitake mushrooms, sliced
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
3 tbsp. Chablis or other dry white wine
1/2 c. canned low-sodium chicken broth, undiluted
6 oz. rigatoni, uncooked
1 tbsp. olive oil
1/4 c. diagonally sliced green onions
1/4 c. freshly grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/4 c. chopped fresh cilantro

Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add chicken, pepper cubes, mushrooms, minced garlic and jalapeno pepper; saute 4 minutes or until chicken is lightly browned. Add wine, and saute 2 minutes or until wine evaporates. Add chicken broth; reduce heat to medium, and simmer, uncovered, 2 minutes. Remove chicken mixture from heat, and set aside.

Cook rigatoni according to package directions, omitting salt and fat. Drain well. Place rigatoni in a large bowl; add olive oil and toss well. Add chicken mixture, and stir well. Add sliced green onions, Parmesan cheese, salt, pepper, and chopped cilantro, tossing chicken mixture gently to combine. Yield: 6 servings (250 calories per serving).