Recipe

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• 2 cups frozen broccoli florets
• 2 cups frozen sliced carrots
• 2 cups frozen whole kernel corn
• 4 boneless skinless chicken breast halves (1 to 1 1/4 lb.)
• 1/2 cup fat-free italian salad dressing
• 1/4 cup grated parmesan cheese
• 2 tsp minced garlic
• 2 tsp dried basil
• 6 cups hot cooked bow tie pasta

• 1 Preheat oven to 450°F or grill to medium-high.
• 2 Lay out 4 (12x18 inch) sheets of aluminum foil.
• 3 Center one-fourth of frozen vegetables on each sheet of foil.
• 4 Top with chicken breast halves.
• 5 Combine Italian dressing, Parmesan cheese, garlic and basil; spoon over chicken.
• 6 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• 7 Bake 24 to 28 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill.
• 8 Serve over hot pasta.