While Waiting for the pasta water to boil: * Measure for Sauce: Juice 1 orange into a 2 cup pyrex. Add hot water from the pasta pot to make 1 cup of liquid. Add the remaining sauce ingredients. Stir well; set aside. * Coat chicken in peppers. Measure pasta. Etc.

Pasta and Vegetables (20 mins) ... Cook penne for about 4 minutes. Add frozen fiesta mix; return to boil, and cook for about 10 mins. Add bell peppers and cook until pasta is al dente and vegetables are tender, about 4 minutes more. Drain well, keep warm.

Meanwhile, Chicken (12 mins) ... Heat nonstick skillet-grill to medium and dry-fry fillets until well browned and no longer pink inside, 4 to 5 minutes per side. Remove from pan and slice into thin, diagonal strips, then cut into bite-sized pieces.

Deglaze and Sauce (3-4 mins) ... Stir the sauce ingredients and pour into still hot grill to deglaze; scrap pan to incorporate the peppery drippings; add chicken to sauce after cutting it. Gloss the sauce with a little thickener (optional).

Assemble pasta and sauce in a large serving bowl; toss to coat. Serve at once.

COokspantry ... Nova Cilantro-Walnut Pesto (cilantro, parsley, walnuts, garlic, jalapeno peppers; pureed with vegetable broth, white-sherry vinegar; seasoned with salt and pepper); Better than Bouillon, vegetable flavored (low fat and low salt vegetable broth base); Fiesta Vegetable Mix (broccoli, carrots, and beans: navy, red-kidney, garbonzo, and Italian green; lastly, red bell pepper).

This was on the table in just under 30 minutes. Sliced peaches were too sweet. Try celery and apples. Per Serving: 560 cals, (10% cff). Just add fruit to the menu. - NewPasta. Mcf/hanneman