Low-Fat Chicken Spaghetti - cooking recipe

Ingredients

4 chicken breasts, cut into strips
2 green bell peppers, cut into strips
10 cherry tomatoes, cut in half
1 (8 ounce) bottle low-fat Italian salad dressing
1/2 lb spaghetti, cooked

Preparation

Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunch.
Add salad dressing and simmer for about 10 minutes.
Add tomatoes during the last five minutes, just to heat them.
Serve over hot spaghetti.