2 tbsp. olive oil
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1 scallion, cut into thin diagonals
2 boneless, skinless chicken breasts, cut into strips
1 tsp. fresh thyme or 1/4 tsp. dried
Salt and pepper to taste
12 oz. tubular pasta
2 tbsp. lemon juice
Parmesan cheese

Heat oil in skillet. Add peppers and scallions; stir fry 2 minutes. Add chicken, sprinkle with half of thyme and salt and pepper; cover. Cook over low heat until cooked through, 5 minutes. Cook pasta until al dente, drain.

Toss chicken and peppers, pasta, lemon juice, remaining thyme. Sprinkle with Parmesan cheese. Good hot or cold.

If it seems "dry" we add Italian salad dressing, especially if served chilled.