1 9-ounce package refrigerated red sweet pepper fettuccine
1/4 of a 7-ounce jar oil-packed, dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
1/2 pound skinless, boneless chicken breast strips for stir-frying
1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
Black pepper, freshly ground
1. Use kitchen scissors to cut pasta in half. Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
2. Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Add zucchini, chicken, tomato strips, and cheese to cooked pasta; toss gently to combine. Season with pepper to taste.