Zesty Chicken and Pasta

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1/2 cup Italian Reduced Fat Dressing, divided 2 cups broccoli florets (about 1 small bunch) 1/2 cup thinly sliced onions (about 1 small) 1-1/4 cups chopped red peppers (about 1 large) 1 Tbsp. chopped fresh parsley 1 pkg. (8 oz.) pasta, cooked, drained 1/4 cup Grated Parmesan Cheese

COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 min. or until no longer pink. ADD broccoli, onions, peppers and parsley; cook until tender, stirring occasionally. TOSS with hot pasta and remaining 1/4 cup dressing. Sprinkle with cheese. Print Page