PASTA WITH ITALIAN CHICKEN AND SCALLIONS

Makes: 4 Servings

12oz Fettuccine, uncooked
12 oz boneless, skinless chicken breasts
2 cups non-fat Italian salad dressing
2 cups water, divided
2 bunches scallions or spring onions, chopped
1 chicken bouillon cube
2 tsp margarine
freshly ground black pepper to taste
1 tsp vegetable oil
1 red bell pepper, seeds and ribs removed, chopped
chopped parsley for garnish

1. Prepare pasta according to package directions; drain.
2. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through.
3. Remove from pan and allow to cool slightly.
4. Cut into bite-sized pieces.
5. In a medium saucepan, bring 1 cup of water to a boil.
6. Add the onions with margarine and ½ cup of the reserved liquid in a food processor or blender until smooth.
7. Season with freshly ground pepper to taste.
8. Toss with pasta.
9. In a medium non-stick saute pan, heat oil over medium heat.
10. Add bell pepper and saute until tender, about 3 to 4 minutes.
11. Arrange pasta on a platter and top with chicken and bell pepper.
12. Toss lightly.
13. Garnish with parsley and serve.