1 9-oz. pkg penne pasta, cooked and drained, omitting salt.
1lb. chicken breast, skinless and boneless, cubed
2 c. broccoli florets
2 red bell peppers, sliced
2 yellow squash, sliced
1 14-oz. can no-salt-added diced tomatoes, drained
¼ c. white cooking wine
½ t. basil
½ t. oregano
1/2 t. black pepper
¼ c. Parmesan cheese, grated

Spray a non-stick skillet with cooking spray. Over medium high heat, cook chicken until done, then set aside. Add broccoli, peppers, and squash to the pan, cover with a lid and sauté for 3 to 4 minutes. Add tomatoes, cooking wine, herbs and pepper, cooking for 5 more minutes. Toss chicken, vegetable mixture and pasta. Sprinkle with Parmesan cheese.

Makes 14 1-cup servings.

Nutrition Information: 130 calories; 2 g fat; 15 mg cholesterol; 160 mg sodium; 17 g carbohydrates; 2 g fiber; 10 g protein.