1 lb. boneless chicken breasts
3 tbsp. Italian dressing
1 can stewed tomatoes, Italian style (14-15 oz.)
1 (9 oz.) pkg. fresh tri-color rotini pasta
1 (16 oz.) bag Italian style vegetables
Grated Parmesan cheese

Can substitute dry pasta, cooked according to package directions.

Vegetables - zucchini, cauliflower, carrots, Italian green beans, lima beans & red peppers.

Cut up chicken into bite-sized chunks and place in a large (deep) skillet or non-stick wok with Italian dressing. Saute chicken over medium-high heat until cooked, about 6-8 minutes. Add tomatoes and fresh pasta (or cooked dry pasta), cooking over high heat for 3-4 minutes.

Pour entire bag of vegetables into skillet, stirring all ingredients frequently. Cook over medium heat for 6-8 minutes, until vegetables are done. Occasionally cover during cooking to let ingredients simmer and steam. Serves 4. Sprinkle with Parmesan cheese.