Low-fat Chicken Spaghetti

1 (8 ounce) bottle low fat Italian salad dressing

10 cherry tomatoes, cut in half

2 green bell peppers, cut into strips

4 boneless, skinless whole chicken breasts, cut into strips

12 0z. spaghetti, cooked

Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunchy. Add salad dressing and simmer for about 10 minutes. Add tomatoes during the last 5 minutes, just to heat them. Mix with cooked spaghetti or serve on the side.