Use bottled salad dressing as an impromptu marinade or a ready-to-toss pasta sauce. Combined it with cooked rotini, diced chicken, broccoli, bell pepper, and olives.
2 cups (8 oz) rotini pasta
2 cups cooked, diced chicken
2 cups cooked broccoli florets (tender but firm)
1/2 medium red or green bell pepper, cut into strips
1 can (2 1/2 oz) sliced ripe black olives, drained
1 teaspoon dried basil, crushed or whole
1 1/2 cups HEB robust garlic salad dressing (1 bottle)
1/2 to 1 teaspoon crushed red pepper
Cook pasta according to package directions.
Drain and set aside.
Place cooked chicken in a large skillet with broccoli, bell pepper, olives, dried basil and salad dressing.
Heat over medium heat 3-5 minutes while stirring, until heated throughout.
Add pasta, toss to coat and season with crushed red pepper, if desired.
No Nutritional Information Available