6 oz penne pasta
1 lb skinless chicken breast, cut in strips medium green pepper, sliced medium red pepper, sliced 1/2 cup sliced fresh mushrooms
1/2 medium onion, sliced thinly 1 clove garlic, minced 1 can diced tomatoes (try mushroom/garlic or basil/balsalmic vinegar)
8 oz low sodium tomato sauce shredded parmesan cheese, optional
Spray skillet with Pam. Cook chicken, peppers, onion, mushrooms and garlic over medium heat until chicken is no longer pink. Add undrained tomatoes and tomato sauce; simmer uncovered 5 minutes. Add hot, cooked pasta to skillet. Toss. Sprinkle with 1 T. cheese if desired. Serve with steamed broccoli.
Serves 5. Per serving: 300 calories, 6 grams fat.