Tuesday, August 9, 2011

Italian Chicken Pasta

This is another fabulous recipe form my mother-in-law. This is a great summer recipe because it is light and it uses up a small part of the squash you are growing in your garden! This is a pasta you eat warm, but I have had it cold too, and it taste like a fabulous pasta salad! It makes a lot too, so you get to enjoy it all week long. Someday I will get the story behind all these wonderful recipes

Italian Chicken Pasta        
 6 – split chicken breasts seasoned with
      Italian seasoning/salt/ garlic salt  -  broil and cut into
      strips when cooled.
2 – small zucchini peeled and cut in thin strips or slices
1 – small yellow crookneck squash peeled
      and cut in thin strips or slices
 1 or 2 – bell peppers (whatever color you want – green, red, etc.)
      cleaned and cored and cut into thin strips

Sauté vegetables in a large fry pan in 1 tbsp. of oil until softened. 
1 lb. – thin spaghetti noodles.  Cook and drain while veggies are being
cooked. Keep moist. 
1 bottle Fat Free Kraft Italian dressing. 
½ c. grated parmesan cheese
Add dressing to veggies in fry pan and stir until dressing is warm.
Combine noodles, veggies w/dressing, chicken, and parmesan cheese.
Stir together until noodles are moistened.  Eat while warm and have the leftovers cold!

1 comment:

  1. I think this is how the story goes:
    The hospital cafeteria where my dad works used to make some really good food (well, they made at least two good items--this and yogurt Parmesan chicken). Mom or Dad got the recipes and cut the ingredients to non-cafeteria amounts, and voila! Yummy hospital food at home ;-)