Skillet-cooked chicken and hot pasta combine with chopped veggies and Italian seasoning to make this quick salad. Sprinkle with Parmesan to serve.
What You Need
Original recipe yields 8 servings
1 lb. penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup olive oil, divided
2 cups cherry tomatoes, halved
1 large green pepper, chopped
1 small red onion, chopped
1 can (2-1/4 oz.) sliced black olives, drained
1/2 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.
Purchasing Bell Peppers
When purchasing bell peppers, look for red, yellow or green peppers that have a glossy surface, firm walls and are moderately heavy in weight.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 3g
* 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.