Portion Size: 1 ½  cup (approx. ½ c. chicken, ½ c. pasta and ½ c. vegetables)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 Pound penne or ziti pasta
2 Tablespoons oil
1 small each; red, yellow, and green pepper, sliced into thin strips	Wash, trim and slice
2 cups carrots, cut into thin strips	Wash, peel and cut into thin strips
3 Green onions, cut diagonally into pieces	Wash, trim and cut into small slices. (including tops)
8 boneless (3 oz. each), skinless chicken breasts, cooked and cut into bite size pieces	Cook until internal temperature reaches 165°F.
1 teaspoon dried thyme
1/4 cup lemon juice
½ cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to package directions. Drain.
2	Place oil in large skill and stir fry peppers and carrots until tender.
3	Add chicken and ½ of the thyme.
4	Cover and cook over low heat for 5 minutes.
5	Toss chicken and peppers with pasta, lemon juice, and remaining thyme.  Sprinkle with Parmesan cheese and green onions. Serve warm.