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Low-Fat Chicken Spaghetti

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  • 4 boneless, skinless whole 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
  • Cooked spaghetti


  1. Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunchy.
  2. Add salad dressing and simmer for about 10 minutes.
  3. Add tomatoes during the last 5 minutes, just to heat them.
  4. Serve over hot spaghetti.