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Chicken-Veggie-Pasta Toss

4 star rating
 

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Submitted by: Michelle Purnell

 

Cubed chicken breasts are marinated in an Italian dressing, then cooked and combined with frozen vegetables, onion, green pepper and canned mushrooms. The mixture is served on vermicelli.
 

Ingredients

  • 2-3 Split Boneless, Skinless Chicken Breasts, 3/4-1 lb. total
  • 1 Envelope Italian Dressing mix
  • 1 Pkg. Frozen Broccoli, Cauliflower, & Carrots
  • 1 Red & 1 Green Bell Pepper
  • 1 Small to Medium Onion
  • 1 Can Mushroom Stems & Pieces
  • 1 16 oz. Pkg. Vermicelli or Spaghetti
  • Margarine
  • Grated Parmesan Cheese

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Method

Cut chicken into bite-size pieces. Prepare Italian dressing according to package directions. Place chicken into a sealed plastic bag and pour in enough dressing to coat. (Reserve remainder.) Place in refrigerator to marinate. Rinse frozen vegetables in a colander to help thaw; let drain while you chop the peppers and onion. In a large fry pan or wok, heat 1 Tbsp. Italian dressing on med-high heat. Drain and add chicken; stir-fry until no longer pink. Remove chicken and set aside. Place vegetables and mushrooms into pan. Pour on enough Italian dressing to coat; stir-fry until tender-crisp. Toss chicken into mixture, turn heat to low to heat; meanwhile prepare the pasta. Drain pasta and place in a large bowl. Add 1-2 Tbs. margarine and sprinkle with desired amount of parmesan; toss to coat. Put pasta on plates and cover with the chicken and vegetable mixture. Sprinkle with more parmesan, if desired, and serve.

 

Notes:

 

Number of Servings: 4-5

 

Submitted by: Michelle Purnell ()

 

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