Heat oven to 350 degrees F. Soak tomatoes in boiling water in a small heat-proof bowl
5 minutes. Drain.
Spread one cutlet between 2 sheets of waxed paper. Pound slightly to even 1/8-inch thickness. Repeat with remaining cutlets, Season cutlets with Italian seasoning and a total of 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place 2 to 3 arugula leaves onto each cutlet. Top each with 3 softened tomatoes and 1 tablespoon mozzarella. Starting at a short end, roll up each cutlet. Secure with toothpicks.
Coat 12-inch nonstick skillet
with cooking spray. Heat over medium-high heat. Add roll-ups; cook until evenly browned, about 3 minutes. Transfer to ungreased baking dish
large enough to hold them in one layer.
Bake in 350 degrees F oven until cooked through, 15 to 20 minutes. Remove from oven; let stand 5 minutes.
Meanwhile, cook noodles in large pot of salted boiling water, following package directions, about 10 minutes.
While noodles are cooking, coat skillet with more spray. Heat over medium-high heat. Add shredded zucchini and squash; cook until wilted.
Drain noodles; transfer to bowl. Stir in cooked squash, remaining salt, pepper and 4 tablespoons Parmesan. Top with remaining Parmesan.
Remove toothpicks from chicken; slice on the diagonal into rounds.
. To serve, place 2/3 cup
noodle mixture onto each plate
. Fan slices out over noodles.
cal. (kcal) 309,
Fat, total (g) 8,
chol. (mg) 104,
sat. fat (g) 3,
carb. (g) 22,
fiber (g) 3,
pro. (g) 38,
sodium (mg) 656,
Percent Daily Values are based on a 2,000 calorie diet