Ingredients:
8 oz uncooked bow tie pasta (4 cups cooked pasta)
1 lb skinless, boneless chicken breasts, cut into strips
salt and pepper
1 Tbsp olive oil
1-2 garlic cloves, minced
1 (16-oz) package frozen bell pepper stir-fry blend
1 large zucchini, sliced and cut crosswise
4 Roma tomatoes, seeded and chopped
1/4 cup (1 oz) grated fresh Parmesan cheese

1. Cook pasta according to package directions. Drain, set aside, and keep warm.

2. Heat olive oil in a large, nonstick skillet over medium-high heat. While oil heats, sprinkle chicken with salt and pepper and add to skillet. Add gralic. Cook chicken and garlic, stirring constantly, until chicken is no longer pink and garlic is tender. Add bell pepper stir-fry and zucchini to skillet and cook, stirring constantly, until tender. Add tomatoes to chicken-vegetable mixture and sprinkle with Parmesan cheese.

3. Toss cooked pasta with chicken-vegetable mixture and sprinkle with Parmesan cheese.