9-ounce package fettuccine

1/4 C., sundried tomatoes packed in oil, reserve oil

1 large zucchini, halved lengthwise and sliced

8 ounces chicken breast, cut into strips

2 T. olive oil

1/2 C. grated Parmesan

Freshly ground black pepper, to taste

 

Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.  In a large skillet, heat 1 T. of reserved oil over medium high heat. Add zucchini, cook and stir for 2-3 minutes until tender. Remove from skillet, add remaining T. reserved oil to skillet, add chicken and sauté 2-3 minutes.  Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine, toss gently to combine. Sprinkle individual servings with cheese, season to taste with pepper.