Quick Chicken Spaghetti
4 boneless skinless whole chicken breasts, cut in strips
2 green bell peppers, cut in strips(you can use different colors)
10 cherry tomatoes, cut in half
1 8-oz bottle low-fat Italian salad dressing
cooked spaghetti
Stir fry chicken and peppers until chicken is done and peppers are still slightly crunchy. Add salad dressing and simmer for about 10 minutes. Add tomatoes during the last 5 minutes, just to heat them. Serve over hot spaghetti.