Portion Size: 1 ½ cups; ½ cup chicken, ½ cup vegetables, ½ cup pasta

Ingredients: Yields: 8 servings

Ingredients	Notes:
16-ounce package linguine	May use whole grain
1 large zucchini	Washed, trimmed and sliced.
1 large onion	Washed, peeled and sliced.
3 large tomatoes	Washed, peeled, seeded, and chopped.
1/4 cup fresh parsley	Washed, trimmed and chopped.
1 tablespoon olive oil
2 large garlic cloves	Wash, peeled and minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
8 (4 oz.) boneless skinless chicken breasts

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet sauté chicken until lightly browned.  Remove chicken and slice into strips.	Cook until internal temperature reaches 165°F.
2	Cook pasta according to directions. Keep warm.
3	In the same large skillet, sauté zucchini, onion, tomatoes, and garlic.  Stir fry 2 to 3 minutes, until crisp tender.
4	Add basil, oregano, salt, and pepper.  Stir fry for 15 seconds.
5	Add chicken and heat.  Remove from heat and toss with pasta and parmesan cheese.  Serve immediately.