This dish is versatile. It can be used as a main dish, which is how we normally have it. But you can also be made as a side dish to take to a gathering. It can be served hot or cold. Like I said versatile. If you are making it more like a pasta salad, I could chop everything (Chicken and veggies) smaller.

It’s a few steps but none are hard. There are a few ways to make this. I will tell you my normal way to make it which leaves the onions and peppers with a little crunch. However I have made it a second way so the peppers and onions are cooked first so that they are softer. If you want the softer veggies, cook the peppers and onions first then remove from skillet, and set aside.

Start by marinating chicken in ½ cup of Italian dressing at least an hour, I normally do it the night before. (I forgot to chop this chicken before marinating but it can be done both ways.)

Start the water for your pasta and cook the pasta (8oz) in salted water according to package directions.

Cook marinated chicken chunks in skillet with the dressing the chicken was marinating in.

While chicken is cooking chop peppers. Add to skillet with broccoli, cook until warmed and tender. I slice bell peppers then freeze them in food saver bags so I have them for different recipes. So this may be more or less than 1 pepper. I add them from frozen.

Once all the veggies are cooked and tender pour into a large bowl or serving dish. Add drained pasta to bowl and remaining ½ cup dressing along with parmesan cheese and parsley. Toss together and Enjoy!