Light & Lovely Mediterranean Chicken Rotini with Feta

• 16 ounces Heartland Rotini
• 2 tablespoons olive oil
• 3/4 pound boneless, skinless chicken breasts, cut into 1/2 inch strips
• 2-3 cloves garlic, slivered
• 2 zucchini, halved lengthwise and thickly sliced
• 1 red bell pepper, cut into thin strips
• 2 tomatoes, diced
• 1/2 cup water
• 1 tablespoon fresh chopped dill
• 1/4 cup light sour cream
• 4 ounces feta cheese, crumbled

1. Cook pasta according to package directions.
2. Heat olive oil in a large skillet over medium heat. Add chicken. Cook and stir about 5-7 minutes or until chicken is golden brown. Remove chicken and hold warm. Add garlic, zucchini and red bell pepper; cook and stir until pepper is tender. Add tomatoes, water and dill. Bring to a boil then reduce heat and simmer 5 minutes.
3. Remove from heat. Stir in sour cream and feta. Add chicken and pasta; mix well and serve immediately.

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