Instructions: In large saucepan over medium-high heat, heat oil; add chicken and green pepper. Cook, stirring frequently, until chicken is no longer pink.

Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender.

Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.

Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.

NOTES : 8 servings (about 1 cup each)

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