Pepper-chicken fettuccini toss

1 package (1 pound) Creamette Fettuccini, uncooked
 1/4 cup olive or vegetable oil
 3 whole boneless skinless chicken breasts, cut into strips
    (about 18 oz)
 2 large red bell peppers, cut into strips
 2 large yellow bell peppers, cut into strips
 1 medium green bell pepper, cut into strips
 1 medium onion, cut into chunks
 2 cups sliced fresh mushrooms
 1 teaspoon any salt-free herb seasoning
   (I really like the Mrs. Dash garlic and herb)
 2 tablespoons grated parmesan cheese
 Prepare Creamette fettuccini as package directs; drain.  In large 
 skillet, heat oil; add chicken, peppers, onion, mushrooms and 
 seasoning. Cook and stir over medium heat until chicken is cooked 
 through, 8 to 10 minutes.  Add hot cooked fettuccini and parmesan 
 cheese; toss to coat.  Serve immediately.  Refrigerate leftovers.
   Calories 264
   Fat 7g
   Sodium 33mg
   Cholesterol 36mg