Cut stems ends off peppers. Thinly slice lengthwise. Heat olive oil in medium skillet. Add pepper strips and garlic. Cook over medium heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender, but not browned. Remove from heat. Place pepper strips and garlic in large salad bowl. Add NO YOLKS noodles, tomatoes, scallions, parsley and basil. Toss gently but well. Combine oregano, salt, pepper and Italian dressing in a cup. Stir well. Pour over salad; toss gently but well. Sprinkle on cheese and chicken and toss again.

Servings: 4

Serving Size: 1 1/4 cup

• 1 pint baby bell peppers (mix of red, orange and yellow peppers)
• 2 teaspoons olive oil
• 1 large garlic clove, minced
• 3 cups cooked NO YOLKS noodles (prefer Dumpling Noodles), rinsed under cold water and well drained
• 1 cup halved or sliced cherry tomatoes
• 1/4 cup finely chopped or sliced scallions
• 1 tablespoon minced Italian parsley
• 1/4 cup small whole basil leaves or large slivered leaves
• 1/8 teaspoon crushed dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons reduced-fat Italian dressing
• 1/4 cup (1 ounce) fresh mozzarella cheese, cut in small dice
• 1/2 cup small dice cooked chicken breast