2 large bottles Kraft Caesar dressing (either Golden or Oregano), divided
4-6 boneless skinless chicken breasts
1 green bell pepper, sliced in 1/4-inch strips
1 red bell pepper, sliced in 1/4-inch strips
1 yellow bell pepper sliced in 1/4-inch strips
1 large sweet onion, thinly sliced
12 oz mushrooms, thinly sliced
6-10 Roma Tomatoes, diced
1 cup chopped fresh cilantro, divided
2 large cloves garlic, crushed
1 box (16 oz.) bowtie pasta
Kraft Shredded Parmesan Cheese
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Let's Make It
In a gallon Ziploc freezer bag, marinate 4-6 boneless skinless chicken breasts in 1 bottle of dressing overnight.
Put the vegetables (peppers, onions, mushrooms, tomatoes) in a large sauce pan. Pour the second bottle of Kraft Caesar dressing over the mixture, and add half of the chopped cilantro. Bring to a boil. Reduce heat and simmer for approximately 1-1/2 hours.
Pour just enough olive oil in a pan to brown the chicken breasts, with the crushed garlic cloves added for flavor. When the chicken breasts are browned on both sides, add the Kraft Caesar dressing used as a marinade. Cover with the remaining 1/2 cup of cilantro. Bring to a boil, and reduce heat to simmer for about 1 1/4 hours.
Boil the bowtie pasta according to package instructions. Drain and rinse, and add to the sauce mixture. Serve with the pasta/vegetable mixture as a side.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.