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Tag Archives: Italian dressing

Chicken & Pasta Toss with Sun-Dried Tomatoes

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I wasn’t a real big fan of this dish. I think it was the sun-dried tomatoes that didn’t good to me. Maybe I’ll swap those out if I try this dish again.

Ingredients:

1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups  broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup  Italian dressing
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup  Grated Parmesan Cheese
Directions:

1. COOK pasta as directed on pkg., adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

2. MEANWHILE, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 min. or until chicken is cooked through, stirring frequently.

3. DRAIN pasta mixture; place in large bowl. Add chicken and all remaining ingredients; mix lightly.

Serves 8.

Adapted from here.

 

Spaghetti with Green Sauce

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This was a dish I had high hopes for, but it didn’t quite live up to my expectations. I wanted it to be creamier. I think I used too much pasta and didn’t have enough sauce. I will try this again, but will plan for more cream cheese!

Ingredients:

1 lb. spaghetti, uncooked
1/2 cup  Zesty Italian Dressing, divided
1 small onion, chopped
1   green pepper, chopped
2 cloves garlic, chopped
6 large  romaine lettuce leaves, torn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  fresh cilantro
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:

1. HEAT oven to 350ºF.

2. COOK spaghetti as directed on package. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.

3. DRAIN spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.

4. BAKE 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

Serves 8.

Roasted Chicken Breasts with Corn and Tomatoes

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At first, I wasn’t feeling this dish. But once it came out of the oven and it was all ready, I sat down to eat, and I was pleasantly surprised. It was delicious! So delicious, I didn’t even  have time for any pictures!

Ingredients:

2 cans (28 oz. each) stewed tomatoes, undrained
2 cans  (15-1/4 oz. each) corn, drained
2 large onions, cut into wedges
1/2 cup  Zesty Italian Dressing, divided
10 bone-in chicken breasts (3 lb.)
1 pkg.  (8 oz.) Shredded Sharp Cheddar Cheese
2 Tbsp. chopped cilantro
Directions:

1. PREHEAT oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts.

2. BAKE 45 min. or until chicken is cooked through (165ºF).

3. TRANSFER chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended. Serve with the chicken.

Serves 10.

Adapted from here.

Salsa Chicken Wrap with Pineapple Pico de Gallo

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Despite all the prep work for this recipe, it turned out to be a hit! I really enjoyed the different combinations of flavors that came together so well in this recipe!

Ingredients:

2 cups finely chopped fresh pineapple
1/4 cup  finely chopped red onions
2 Tbsp. chopped cilantro
1 Tbsp.  finely chopped jalapeño peppers
1 Tbsp. lime juice
2 cups  shredded cooked chicken
1/4 cup Zesty Italian Dressing
1/2 cup  (1/2 of 8-oz. tub) Cream Cheese Spread
2 Tbsp.  Thick ‘N Chunky Salsa
4   flour tortillas (10 inch)
4 leaf lettuce leaves
1 large  tomato, cut into 8 thin slices, halved
Directions:

1. Combine first 5 ingredients.

2. Toss chicken with dressing. Mix cream cheese spread and salsa until well blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.

3. Serve with remaining pineapple mixture.

Chicken-Berry Salad

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I really enjoyed this salad. I had it as my meal for dinner and it was certainly filling. The best part about this salad is that you can change the ingredients to suit your tastes or what you have on hand. Swap out the blueberries for another berry; try a different dressing; add some cheese, etc. The possibilities are endless.

Ingredients:

4 cups torn salad greens

1/2 lb. boneless skinless chicken breasts, cooked, cut in strips (I used ready-made, cooked strips.)

1 cup fresh blueberries

4 oz. fresh sugar snap peas

1/8 cup honey roasted pecans

1/2 cup Italian dressing

Directions:

1. Toss greens with all remaining ingredients except dressing in large bowl.

2. Add dressing just before serving; mix lightly.

Makes 3 servings.

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