- 8 ounces fettuccine, uncooked
- 2 teaspoons oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup green pepper strips
- 1 cup sliced mushrooms
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
- 1/2 cup chopped fresh basil leaves
- Cook pasta as directed on package.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
- Drain pasta. Toss pasta with the chicken mixture; sprinkle with cheese and basil.