Garden Vegetable Pasta with Chicken
1 (1 lb) box pasta
1 lb boneless, skinless chicken breasts, cut in bite-size pieces
1 medium zucchini, chopped
1 medium red bell pepper, seeded, chopped
1 cup carrot slices
1 (24 oz) jar tomato and basil sauce
Shredded Parmesan cheese, optional
Prepare pasta according to package directions. Drain; set aside.
Heat a large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes. Stir in zucchini, red bell pepper, and carrot slices. Cook and stir until chicken is cooked through and vegetables are crisp-tender, about 5 minutes.
Stir in tomato and basil sauce. Cook and stir until sauce is heated through.
Serve chicken and sauce on pasta. Sprinkle with shredded Parmesan cheese, if desired.