This has a wonderful flavor that is enhanced by the Italian dressing and romano cheese. The different colored bell peppers add vibrant color to this dish and it makes a lovely presentation.
Chicken and Pasta with Peppers
1 lb. boneless skinless chicken breasts cut into 1" pieces
1/2 C. Italian Dressing, divided
2 C. broccoli florets
1/2 C. thinly sliced red onions
1 1/4 C. chopped red, orange and yellow peppers
1 T. chives
1 (8 oz.) pkg. pasta, cooked and drained (rotini is best)
1/4 C. grated romano cheese
Cook and stir chicken in 1/4 C. of the dressing in large skillet on medium-high heat for 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 C. dressing. Sprinkle with cheese.
Makes 6 servings (1 cup each)
440 calories per serving.
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