2 large bottles Kraft Caesar dressing (either Golden or Oregano), divided
4-6 boneless skinless chicken breasts
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
12 oz mushrooms, thinly sliced
6-10 Roma Tomatoes, diced
1 cup chopped fresh cilantro, divided
2 large cloves garlic, crushed
1 box (16 oz.) bowtie pasta
Kraft Shredded Parmesan Cheese
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Let's Make It
In a gallon Ziploc freezer bag, marinate 4-6 boneless skinless chicken breasts in 1 bottle of dressing overnight.
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.
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.
Boil the bowtie pasta according to package instructions. Drain and rinse, and add to the sauce mixture. Serve with the pasta/vegetable mixture as a side.