Servings: 6

2 teaspoons Butter 2 teaspoons Butter
3 chicken breasts cut into thin strips (about 1 pound) 3 chicken breasts cut into thin strips (about 1 pound)
8 oz sliced Mushrooms (3 cups) 8 oz sliced Mushrooms (3 cups)
3- 14 oz cans chicken broth 3- 14 oz cans chicken broth
1½ cups small or medium pasta shells (4 oz) 1½ cups small or medium pasta shells (4 oz)
1 cup sliced zucchini or summer squash 1 cup sliced zucchini or summer squash
½ cup chopped bell pepper ½ cup chopped bell pepper
1 teaspoon Italian seasoning 1 teaspoon Italian seasoning

Heat the butter over medium heat in a large pot or dutch oven. Cook chicken and mushrooms until chicken is no longer pink.
Add remaining ingredients and heat to boiling, stirring occasionally.
Reduce heat to low, simmer 10 to 13 minutes until pasta is tender. Serve immediately.