Rotini with Chicken, Zucchini & Feta

• 13.25 oz Heartland Whole Wheat Rotini
• 2 Tbsp olive oil
• 3/4 lb 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 Tbsp fresh chopped dill
• 1/4 cup light sour cream
• 4 oz feta cheese, crumbled

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

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