Recipe of the month by Sam Soga

Zesty Chicken and Pasta (6-Servings)

1 lb. boneless skinless chicken breasts, chopped (or 2-10 oz. canned chicken)
1/2 cup Italian salad dressing
2 cups broccoli florets
1 small onion, thinly sliced
1 large red pepper, chopped
1 Tbsp. chopped parsley
1 16 oz. pasta, cooked as directed
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, onion, red pepper and parsley, cook until tender.

Toss with pasta and remaining 1/4 cup dressing. Sprinkle with cheese.

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