I found this very quick recipe in a Kraft Foods magazine.
Quick Fettuccine Cacciatore
8 oz. fettuccine, uncooked
2 t. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 c. each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 c. Italian dressing
1/2 c. shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 c. chopped fresh basil leaves
1 c. pitted olives, drained (optional)
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing (and olives if using). Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
Toss pasta with the chicken mixture; sprinkle with cheese and basil.