Easy Chicken and Vegetable Pasta Bake | Simple Recipe

INGREDIENTS

8 ounces (4 cups) uncooked bowtie pasta 3 boneless skinless chicken breasts (about 1 pound) 2 red or green bell peppers, cut into quarters 1 medium zucchini, cut into halves 1/2 cup Italian dressing 1/2 cup prepared pesto

PREPARATION:

1. Cook pasta according to package directions. Drain; place in large bowl. Keep warm. Combine chicken, peppers, zucchini and dressing in medium bowl; toss well.
2. Prepare grill for direct cooking or preheat broiler.
3. Grill or broil chicken and vegetables 6 to 8 minutes on each side or until chicken is no longer pink in center.
4. Cut vegetables and chicken into bite-size pieces. Add chicken, vegetables and pesto to pasta; toss well.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Protein 38 g Fiber 2 g Carbohydrate 59 g Cholesterol 74 mg Total Fat 34 g Calories 688 Sodium 514 mg DIETARY EXCHANGE: Meat 3 Vegetable 2 Starch 3-1/2 Fat 5