| Dave's Chicken Caesar Parmesan • 4-6 boneless, skinless chicken breasts • 6-10 Roma Tomatoes - diced • 1 green bell pepper, sliced in 1/4 inch strips • 1 red bell pepper, sliced in 1/4 inch strips • 1 yellow bell pepper sliced in 1/4 inch strips • 1 large sweet onion, thinly sliced • 2 large cloves garlic, crushed • Kraft Shredded Parmesan Cheese • 12 oz mushrooms, thinly sliced • 2 large bottles Kraft Caesar dressing (either Golden or Oregano) • 1 cup chopped fresh Cilantro • Salt • Pepper • Olive oil • 1 16 oz box Small or Medium Bowtie pasta 1. In a gallon zip lock freezer bag, marinate 4-6 boneless, skinless chicken breasts overnight. 2. Put the vegetables (peppers, onions, mushrooms, tomatoes) in a large sauce pan. Pour the second bottle of Kraft Caesar dressing over the mixture, and add half of the chopped cilantro. Bring to a boil. Reduce heat and simmer for approximately 1-1/2 hours. 3. Pour just enough olive oil in a pan to brown the chicken breasts, with the crushed garlic cloves added for flavor. when the chicken breasts are browned on both sides, add the Kraft Caesar dressing used as a marinade. Cover with the remaining 1/2 cup of cilantro. Bring to a boil, and reduce heat to simmer for about 1 1/4 hours. 4. Boil the bowtie pasta according to package instructions. Drain and rinse, and add to the sauce mixture. 5. Serve with the pasta/vegetable mixture as a side NOTES: You can use either of the Kraft dressings, but I prefer the Golden. Also, you can get away with a 30 minute marinade, but I have much better results marinating the chicken breasts over night. |
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