up to 4 chicken breasts (for just my husband & me, I only use 1)
1/2 cup Kraft Light Italian dressing, divided
1/4 cup parmesan
red bell pepper, diced (I usually use about 1/3 of a pepper)
Cook the pasta.
Meanwhile, cut up the chicken into bite-sized pieces. Add 1/4 cup of the dressing to a saucepan; heat on medium-high until it just starts to bubble. Add chicken.
Cook chicken in dressing until cooked through; add broccoli & peppers & cook until tender. (If using frozen broccoli, add broccoli just after chicken.)
Drain water from pasta & return to pot. Add chicken mixture, parmesan, & remaining dressing to pot; stir well. Serve.
This dish takes hardly any time at all (10-15 min. if the chicken is thawed already), is low in fat & high in antioxidants, & the red & green of the veggies makes for great presentation!
This recipe comes from the Kraft Food&Family magazine.
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