Garden Stir-Fry Salad - cooking recipe

Ingredients

3 Tbsp. olive oil
1 whole boneless, skinless chicken breast, cut in strips
1 small yellow squash, cut in julienne strips
1 small zucchini, cut in julienne strips
1 pkg. linguine
1/2 medium red pepper, cut into strips
1/2 medium onion, sliced into wedges
2 tsp. parsley flakes
1 1/2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper

Preparation

Prepare linguine according to package directions; drain.
In large skillet, heat oil.
Add chicken; stir-fry until no longer pink.
Add vegetables; stir-fry just until tender-crisp.
Stir in parsley flakes, Italian seasoning, salt, garlic powder and pepper. Add to linguine; toss to mix.
Garnish as desired.
Serve immediately or cover and chill.
Refrigerate leftovers.
Makes 4 to 6 servings.