1 pkg Or 10.5 oz frozen fat-free breaded chicken breast patties, partially thawed
1 Medium green bell pepper
4 oz Or 1 c. sliced mushrooms
1 small or 3/4 c. Chopped onion
8 oz. Uncooked linguine
2 cans (14 1/2 oz ea.) Italian-seasoned diced tomatoes, undrained
1 Garlic clove, pressed
Fresh grated Parmesan cheese
1. To partially thaw chicken patties, follow package microwave heating directions
except microwave on high 1 minute only. Cut chicken patties into 3/4-inch strips
and bell pepper into thin strips. Slice mushrooms with egg slicer. Chop onion.
2. Cook linguine according to package directions. Drain and keep warm.
3. Meanwhile, heat over medium-high heat until hot. Lightly spray with olive oil. Add
chicken patty strips; cook 5 minutes, turning frequently.
4. Add tomatoes, bell pepper, mushrooms, onion and garlic pressed with garlic press.
Bring to a boil; cover. Reduce heat; simmer 8-10 minutes or until vegetables are
tender. Serve over hot linguine. Sprinkle with Parmesan cheese, if desired.