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Quick Chicken and Pasta

  • 2 left over grilled skinless, boneless chicken breasts, sliced in 1/4 inch slices (approx. 4 inches long)

  • 1/2 green bell pepper also sliced in 1/4 inch pieces

  • 1 small yellow squash sliced etc.

  • 1/4 cup chopped onion

  • 1 large mushroom, sliced

  • 1/2 tsp chopped garlic

  • 1/2 bottle (4 to 5 oz) Ken's Steak House Balsamic & Basil

  • Vinaigrette 8 oz pasta

  • 1/2 tbs olive oil

Cook the pasta per package directions. While the pasta is cooking, sauté the onion and garlic in the olive oil, then add the remaining ingredients. Stir constantly until everything is heated, timing it so that the mixture is done the same time as the pasta. Put some pasta on each plate and spoon the chicken and veggies on top.

Yield: 4 servings.

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