April 8th, 2012
Recipe by Megan Braithwaite, Hanover, Ont.
Recipe tested by Vicky Watson
Cut chicken breasts into strips. Add olive oil to large sauté pan over medium heat. Add garlic and cook for 1 minute. Add sliced chicken breasts, cooking until no longer pink, turning once.
While chicken is cooking, boil pasta in slightly salted water, as per package instructions.
When pasta is cooked al dente, and chicken is cooked, toss in large bowl and combine with all raw veggies.
Mix in equal parts of Caesar and Italian dressings.
Based on 4 servings using ¼ cup of each dressing: 550 calories, 24 g fat, 35 g protein, 2 g fiber, 46 g carbohydrates, 79 mg cholesterol, 483 mg sodium. Excellent source of vitamin E, niacin, vitamin B6. Good source of vitamin C, vitamin B12.