Ingredients:

2 to 3 Boneless skinless chicken breasts-cubed

1 red bell pepper-sliced

1 orange bell pepper (color doesn't matter, I just like the looks of the different colors, and the flavors blend well) sliced

1 small to medium zuccini-sliced

1 yellow squash-sliced

1 onion-diced

2 cups uncooked of your favorite pasta (I used bowties, rotini, or mostaccoli would work just as well)

Balsamic Vineger

Extra Virgin Olive Oil

Cook the pasta according to package directions.  Cook the chicken breast in olive oil then sprinkle a bit of garlic powder on it.  In a separate skillet saute the onions, peppers, squash and zuccini in more olive oil.  (Do not over cook them, mushy veggies happen quickly, and don't taste so good.)  Add the chicken to the veggies.  Add Pasta.  Splash about a tablepoon of EVOO then a couple (to your liking) tablespoons of Balsamic Vinegar.  Toss together over low heat, then serve with bread.  We also liked a bit of parmesan cheese on top.