1. Slice chicken breast into very thin bite sized pieces. 2. Add to zip bag, and marinate in ITALIAN salad dressing for about 1/2 hour (not more than 1 hour). Boil pasta in meantime. 3. Heat large fry pan to med-high heat, add olive oil and marinated chicken. 4. Add garlic, rosemary, oregano and black pepper to the pan. 5. Stir fry for about 5-7 minutes or until chicken is cooked through. Set aside. 6. Mix creamy parmesan dressing with 1-2T of water; stir to make a slightly thinner consistency but not watery. 7. Mix pasta with dressing 8. Lay premixed salad in large shallow dish (13x9 casserole dish or similar). 9. Spoon pasta over the salad. 10. Sprinkle chopped sweet pepper over pasta. 11. Spoon cooked chicken over top, in middle. 12. Garnish with parmesan cheese. 13. Have additional parmesan peppercorn dressing available on table. ---------------------------------------------------------------------------
Nutrition
Ingredients
