Fettuccine with Chicken and Herbed Vegetables

This is one of the "one hit wonders." I loved it but my family did not - plus there was a lot of chopping up etc but otherwise it does come together quickly.

It's from a check-out counter magazine rack cookbook - 30-Minute Meals with Chicken and Ground Beef

Fettuccine with Chicken and Herbed Vegetable - 6 servings

12 oz uncooked fettuccine
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 lb bonelesss skinless chicken breast halves, cut into 1 inch pieces
1 small green bell pepper, cut into bite sized strips
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 small zucchini, halved lengthwise, sliced
3 large tomatoes, seeded, chopped
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 oz (1/2 cup) shredded fresh parmesan cheese

Cook fettuccine to desired doneness. Drain: cover to keep warm

Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until hot. Add onion; cook 2-3 minutes or until tender, stirring occasionally.

Add chicken, bell pepper, garlic, salt and pepper; mix well. Cook 5-6 minutes or until chicken is browned and no longer pink in center, stirring occasionally. Add zucchini, tomatoes, basil and oregano; cook 5-6 minutes or until zucchini is tender, stirring occasionally.

Place cooked fettuccine on serving platter; spoon chicken and vegetable mixture over top. Sprinkle with cheese.

My hints/tips - (how can I have hints/tips if I've only made this once? - well I do) You can use left over chicken. Vege prep can be done hours earlier. Sub out veges you don't like as much for veges you like better.