Low-Fat Chicken And Pasta With Spicy Italian Vegetable Sauce - cooking recipe

Ingredients

3/4 lb. boneless skinless chicken breasts, trimmed of all fat, cut 1/2-inch strips
1/4 to 1/2 tsp. ground pepper *
1/4 to 1/2 tsp. paprika *
1 (16 oz.) can diced tomatoes
1 medium onion, thinly sliced
1 medium zucchini, cut into 2-inch matchsticks
1/2 large green bell pepper, cut into 1/2-inch strips
1/2 large yellow bell pepper, cut into 1/2-inch strips
1 garlic clove, minced
1 tsp. oregano leaves
1 tsp. basil leaves
8 oz. pasta, such as penne (large straight tubes cut on diagonal) or fusilli (corkscrew twists)

Preparation

Heat a large, nonstick skillet or one coated with cooking spray.
Add chicken.
Sprinkle with black pepper and paprika and stir-fry over medium-high heat until chicken is cooked through, about 5 minutes.
If chicken starts to stick, add a little of the tomato juice.
Remove chicken to a plate.