Ingredients:
2 teaspoons butter or margarine
3 boneless skinless chicken breasts, cut in to thin strips
1 (8 oz) package sliced fresh mushrooms about 3 cups
3 cans (14 oz) fat-free chicken broth
1 1/2 cups uncooked medium pasta shells
1 cup sliced yellow summer squash or zucchini
1/2 cup chopped red bell pepper
1 teaspoon Italian Seasoning

Directions:
1.  In a 4-quart nonstick saucepan, heat butter over medium heat until hot.   Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink.  Stir in remaining ingredients.  Heat to a boil.

2.  Reduce heat to low, simmer 10 to 13 minutes or until pasta is tender

3.  Serve Immediately!

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