Italian Seasoned Chicken over Pasta Salad
"I dreamed this up one warm summer day when I had minimal dinner ingredients on hand. Served cold/room temperature, it has a good variety of protein, carbs and veggies. You can also easily vary the dressing used for the pasta. And the measurements are estimates, so please adjust according to your taste. Hope you enjoy it!"
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 boneless skinless chicken breast halves
- 1⁄4 cup Italian salad dressing
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1 teaspoon dried rosemary, crushed
- 2 teaspoons dried oregano
- 1⁄8 teaspoon black pepper
- 8 ounces rotini pasta, cooked according to package and drained
- 1⁄2 - 1 cup creamy parmesan peppercorn salad dressing
- water
- 2 tablespoons parmesan cheese, shredded
- 12 -16 ounces salad greens, pre-made bag mix
- 1⁄2 cup red pepper, chopped
directions
- Slice chicken breast into very thin bite sized pieces.
- Add to zip bag, and marinate in ITALIAN salad dressing for about 1/2 hour (not more than 1 hour). Boil pasta in meantime.
- Heat large fry pan to med-high heat, add olive oil and marinated chicken.
- Add garlic, rosemary, oregano and black pepper to the pan.
- Stir fry for about 5-7 minutes or until chicken is cooked through. Set aside.
- Mix creamy parmesan dressing with 1-2T of water; stir to make a slightly thinner consistency but not watery.
- Mix pasta with dressing
- Lay premixed salad in large shallow dish (13x9 casserole dish or similar).
- Spoon pasta over the salad.
- Sprinkle chopped sweet pepper over pasta.
- Spoon cooked chicken over top, in middle.
- Garnish with parmesan cheese.
- Have additional parmesan peppercorn dressing available on table.
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