The F.U.N. Place Recipe Box Archives
Italian Chicken & Vegetables
Place chicken, zucchini & bell pepper in a 12 x 8-inch dish. Add 1/2 cup dressing; turn to coat. Cover dish & refrigerate at least 1hour, turning chicken once.
- 4 boneless, skinless chicken breasts
- 1 zucchini, halved lengthwise
- 1 red or green bell pepper, quartered
- 1 8oz bottle fat free Italian dressing
- 6 oz linguine
- 1/4 cup Parmesan cheese (their may be a fat free brand you can use)
Heat grill. When ready, spray grill with cooking spray. Drain chicken & veggies. Place chicken on grill over medium heat. Turn occasionally. Cook
15 to 20 minutes or until chicken is fork tender & juices run clear.
Meanwhile, place vegetables cut side down on grill. Cook 14 to 18 minutes or until crisp tender. Brush with dressing and turn occasionally.
Cook linguine, drain and toss with remaining 1/2 cup dressing.
Remove chicken and veggies from grill.
Slice veggies and toss with linguine. Slice chicken into crosswise slices. Fan chicken over pasta and veggies; sprinkle with Parmesan cheese.
If you don't want to use chicken you can omit it and just use more vegetables.
Posted by Eureka on January 05, 1999
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