2 tablespoons oil & vinegar Italian dressing
3 boneless skinless chicken breasts, cut into cubes
16 ounces small/medium sized rigatoni pasta
1 24-ounce jar of your favorite Marinara pasta sauce
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste
Chopped fresh basil for garnish (optional)
Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don’t own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. ***
Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
Top with chopped basil (optional) and serve! Enjoy!
*The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
Any veggies that you like or that is season, cut into bite size pieces .
Yellow and zucchini squash
Purple and Green onions
Bell pepper, green, red, yellow, orange
2 Tablespoons Lemon Pepper
2 Tablespoons Garlic Powder
Salt & Pepper to taste
2 Tablespoons Parsley Flakes
1 16 oz Bottle Zesty Italian Dressing (or 2 cups of your favorite homemade dressing)
Cut veggies into bite size pieces
Add all seasonings and Italian dressing
Refrigerate 2-3 hours at least but preferably overnight
4 chicken breast halves
Preheat oven to 350°F.
Pound chicken to 1/4 in thickness between wax paper or plastic wrap. Place each breast half on a separate piece of foil.
Season chicken to your liking. Sprinkle corn on top of chicken. Dice tomatoes and sprinkle over corn and chicken. Cover with Italian dressing. Wrap foil around all to create a pouch. Seal tightly.
Bake for 1 hour.
1 pound bow tie pasta
1 cup Kraft Zest Italian Salad Dressing
1/2 cup Kraft Creamy Ranch
1 pound thick cut bacon, fried until crispy then cut into strips or crumbled
2 large ripe tomatoes, diced (heirlooms work great here if you can get your hands on them)
10 leaves of crispy romaine lettuce, washed / dried / and cut chopped into bite sized pieces
1 VERY small onion red onion, diced
Salt and pepper, to taste
Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.
Drain pasta and rinse under cold water until cool.
While the water is coming to a boil, heat a skillet over medium heat, add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.
Place cooled pasta in a large serving bowl; set aside.
In a small bowl combine zesty Italian dressing and ranch, mix well. Add dressing to pasta and toss well to coat pasta.
Add bacon, lettuce, tomato, and onion to the pasta bowl, mix well to combine, and season with salt and pepper as desired. Serve at once, or chill until needed.