Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/3 cup Italian salad dressing, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (12 ounce) package gemelli pasta
- 1 (16 ounce) package frozen mixed vegetables
- 1/2 cup Caesar salad dressing
- 1/4 cup grated Parmesan cheese
Directions
- In a large resealable plastic bag, combine chicken, 1/4 cup Italian dressing, garlic powder, salt and pepper. Seal bag and turn to coat chicken. Refrigerate for at least 15 minutes.
- Cook gemelli according to package directions. Add vegetables during the last 5 minutes of cooking. Drain and rinse in cold water. Place in a large bowl.
- Meanwhile, in a large skillet, cook chicken in remaining Italian dressing over medium heat for 8-10 minutes or until chicken is no longer pink. Cut into bite-size pieces.
- Add chicken and Caesar dressing to pasta; toss to coat. Sprinkle with cheese. Serve immediately.
Interesting Facts
- This pasta salad is a great make-ahead meal, as the flavor gets better as it sits in the refrigerator.
- Adding a bit of lemon juice to the salad will give it a refreshing zing.
- You can use any type of pasta for this salad. Try rotini or penne for a different twist.
