12 ounces Fettuccine, uncooked
12 ounces boneless, skinless chicken breasts
2 cups non-fat Italian salad dressing
2 cups water, divided
2 bunches scallions or spring onions, chopped
1 chicken bouillon cube
2 teaspoons margarine
Freshly ground black pepper, to taste
1 teaspoon vegetable oil
1 red bell pepper, seeds and ribs removed, chopped
Chopped parsley, for garnish
Servings: 4
1. Prepare pasta according to package directions; drain.

2. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through. Remove from pan and allow to cool slightly. Cut into bite-sized pieces.

3. In a medium saucepan, bring 1 cup of water to a boil. Add the onions and bouillon cube. Cook until onions are soft, about 3 minutes. Drain and reserve liquid. Purée the onions with margarine and 1/2 cup of the reserved liquid in a food processor or blender until smooth. Season with freshly ground black pepper to taste. Toss with pasta.

4. In a medium non-stick sauté pan, heat oil over medium-high heat. Add bell pepper and sauté until tender, about 3 to 4 minutes. Arrange pasta on a platter and top with chicken and bell pepper. Toss lightly. Garnish with parsley and serve.