Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          9 oz. pkg  refrigerated red bell pepper
                        -- fettuccine or
                        herb fettuccine
  1           teaspoon  oil
  4                     boneless chicken breasts -- skinless
  1              clove  garlic -- minced
  2             medium  zucchini -- diced
  1             medium  red bell pepper -- diced
  1             10 oz.  conta  refrigerated alfredo
                        -- sauce
     1/2           cup  mozzarella cheese -- finely shredded
                        coarse black pepper -- to taste

Preparation:

Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 10 to 15 minutes or until chicken is fork-tender and juices run clear; turning once. Remove chicken from skillet; cover to keep warm. In same skillet, combine garlic, zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated. To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.

Nutritional Information:

78 Calories (kcal); 5g Total Fat; (52% calories from fat); 5g Protein; 5g Carbohydrate; 13mg Cholesterol; 62mg Sodium