| 1 | Prepare pasta according to package directions; drain. |
| 2 | in a large skillet, cook chicken in italian dressing and water over medium-high heat until cooked through. |
| 3 | Remove from pan and allow to cool slightly. |
| 4 | Cut into bite-sized pieces. |
| 5 | in a medium saucepan, bring 1 cup of water to a boil. |
| 6 | Add the onions and bouillon cube. |
| 7 | Cook until onions are soft, about 3 minutes. |
| 8 | Drain and reserve liquid. |
| 9 | Puree the onions with margarine and ?cup of the reserved liquid in a food processor or blender until smooth. |
| 10 | Season with freshly ground black pepper to taste. |
| 11 | Toss with pasta. |
| 12 | in a medium non-stick saute pan, heat oil over medium-high heat. |
| 13 | Add bell pepper and saute until tender, about 3 to 4 minutes. |
| 14 | Arrange pasta on a platter and top with chicken and bell pepper. |
| 15 | Toss lightly. |
| 16 | Garnish with parsley and serve. |
| 17 | each serving provides: 767 calories; 40.8 g protein; 132 g carbohydrates; 7 g fat; 49.5 mg cholesterol; 378 mg sodium. |
| 18 | Calories from fat: 8% |
