• 5 ounces angel hair pasta
• 1/2 lb. boneless chicken breasts, cut into thin strips
• 1/2 cup light Italian dressing
• 11 ounces frozen mixed vegetables
• 3-1/2 Tbs. grated Parmesan cheese, (optional)

Cook pasta in a large pan of boiling water 4-5 minutes until al dente. Drain. Set aside and keep warm. Combine chicken and 1/4 of the dressing in a heavy nonstick skillet over medium high heat. Sauté chicken 2 minutes, until lightly browned. Add vegetables and remaining dressing. Cover and simmer 7-9 minutes until vegetables are crisp tender, stirring frequently. Serve over pasta. Sprinkle with cheese.

Per serving: calories 393, fat 6.0g, 14% calories from fat, cholesterol 38mg, protein 25.1g, carbohydrates 59.1g, fiber 5.0g, sugar 5.2g, sodium 379mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 4.1, Lean meat: 0.2, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 1.7

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The recommended wine is: Merlot.