Quick-n-easy Italian Chicken
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
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