December 27, 2009

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.

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