Vegetable Skillet Spaghetti

I developed this recipie after I realized that I had a problem with acidic foods, like cooked spaghetti sauce. This is my rendition of "Spaghetti"
and has now been a big hit with my family and friends.
1 lb pkg. Spaghetti
1 red bell pepper choped
1 orange bell pepper choped
1 yellow bell pepper choped
7 cups chopped broccoli
6 cloves of fresh garlic chopped
2 c. Precooked chicken strips, cubed
1/2 c. Olive oil
Garlic Pepper (McCormicks California Style)
Salt
1 cup shredded fresh parmesan cheese
Directions:
Precook spaghetti and set aside, or cook the night before and refrigerate till needed.
chop broccoli, bell peppers, garlic and chicken. Heat olive oil in a large non-stick skillet.
Saute' bell peppers and broccoli in olive oil with about 1/2 tsp. of salt. When vegetables
are crisp/tender add chopped garlic and 1 tsp. garlic pepper and saute' for 1 to 2 min.
Add chicken and saute' 1 to 2 min. more.
Add cooked spaghetti, 1/2 tsp. more of salt, 1 tsp. more of garlic pepper, and a little more olive oil if mixture seems too dry.
Toss mixture thoroughly and continue to toss and mix for 1 to 2 min. At this point you can add more salt or garlic pepper to your likeing, but don't overdue it.
Turn heat off under skillet and toss in the shredded cheese and again mix well.
Serve hot in wide shallow pasta dishes.
I will try to submit a photo of this dish later.