Quick Fettuccine Cacciatore

This is a keeper! Easy to make and a nice flavor.

8 oz. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 c. each green pepper strips & sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/4 c. Kraft Zesty Italian Dressing
1/2 c. shredded Italian mozzarella/parmesan cheese blend
1/2 c. chopped fresh basil leaves

Cook pasta as directed on package.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.

Drain pasta. Toss with chicken mixture. Sprinkle with cheese and basil.

Makes 4 servings, 2 cups each.

(Note: These are LARGE servings. If you follow the recipe exactly, you'll have a hint of the Italian dressing taste to your dish. We added more Italian dressing at the table for more flavor. I also used an orange pepper for a more subtle pepper flavor.)