18 ounces refrigerated fettuccine
4 boneless, skinless chicken breast halves
3/4 cup Italian salad dressing
3 cups chopped, cooked vegetables
3/4 cup sliced sun-dried tomatoes in olive oil
1/2 cup grated parmesan cheese

Prepare pasta according to package directions. Heat chicken strips in cup dressing until warm. Toss chicken with pasta, remaining dressing, vegetables, tomatoes and cheese. Season with salt and ground black pepper to taste.