Italian Chicken Pasta Toss

This recipe is very simple and light in flavor!  It is a great one to use those garden fresh vegetables!

6 oz. uncooked bow tie pasta (about 3 cups)- although I used more!

2 plum tomatoes, seeded and diced- I used grape tomatoes from my garden

1 small onion, chopped- didn't add

1 medium zucchini, sliced- I also used yellow squash

1 small yellow or red bell pepper, cut into thin strips

1/2 lb. boneless skinless chicken breasts, cut into 1 inch strips

2 t. olive oil

2 large garlic cloves, pressed

1/2 c. frozen peas

1 t. italian seasoning

1 t. salt

1/4 c. Parmesan cheese

Cook pasta according to package directions; drain and keep warm. Heat oil in a stri-fry skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes (or longer for softer vegetables). Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan cheese. Serve immediately. Makes 6 servings. Great served with garlic bread.