In a large skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Add chicken to skillet; cook 2 minutes on each side or until lightly browned. Remove chicken to plate.
To same skillet, add peppers; cook over medium-high heat for 5 minutes. Stir in dressing. Return chicken to skillet with any accumulated juices.
Cover skillet; reduce heat to medium. Cook for 7 to 10 minutes or until internal temperature of chicken registers 170°F. Serve over cooked fettuccine.