Chicken & Rigatoni

3 skinless, boneless chicken breast halves (4 oz each) cut into 1-inch cubes
2 medium red bell peppers, seeded and diced
2 medium yellow bell peppers, seeded and diced
10 oz fresh mushrooms, sliced
2 cloves garlic, minced
3 T dry white wine
1/2 C low-sodium chicken broth
6 oz rigatoni, cooked without salt and fat, drained
1/2 C sliced scallions
1/2 C freshly grated Parmesan cheese
1/8 tsp freshly ground black pepper
1/4 C chopped fresh parsley

Sauté chicken, peppers, mushrooms, and garlic until chicken is lightly browned. Add wine and cook briefly, until wine evaporates. Add chicken broth. Reduce heat and simmer, uncovered, 2 minutes. Remove from heat and gently toss with rigatoni and remaining ingredients.