Pepper-Chicken Fettuccini Toss

1 package (1 pound) Creamette Fettuccini, uncooked
1/4 cup olive or vegetable oil
3 whole boneless skinless chicken breasts, cut into strips
(about 18 oz)
2 large red bell peppers, cut into strips
2 large yellow bell peppers, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into chunks
2 cups sliced fresh mushrooms
1 teaspoon any salt-free herb seasoning
(I really like the Mrs. Dash garlic and herb)
2 tablespoons grated parmesan cheese
Prepare Creamette fettuccini as package directs; drain. In large
skillet, heat oil; add chicken, peppers, onion, mushrooms and
seasoning. Cook and stir over medium heat until chicken is cooked
through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan
cheese; toss to coat. Serve immediately. Refrigerate leftovers.
Calories 264
Fat 7g
Sodium 33mg
Cholesterol 36mg