The recipe for August is Zesty Chicken and Pasta!
- 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.
