Pepper-Chicken Fettuccini Toss Recipe

1 package (1 pound) Creamette Fettuccini, uncooked 1/4 cup olive or vegetable oil 3 whole boneless skinless chicken breasts, cut into strips (about 18 oz) 2 large red bell peppers, cut into strips 2 large yellow bell peppers, cut into strips 1 medium green bell pepper, cut into strips 1 medium onion, cut into chunks 2 cups sliced fresh mushrooms 1 teaspoon any salt-free herb seasoning (I really like the Mrs. Dash garlic and herb) 2 tablespoons grated parmesan cheese Prepare Creamette fettuccini as package directs; drain. In large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning. Cook and stir over medium heat until chicken is cooked through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers. Calories 264 Fat 7g Sodium 33mg Cholesterol 36mg