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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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I haven't tried it yet. Sounds good. Serving Suggestion. Serve over hot cooked pasta, such as linguine or fettuccine. Ingredients:
4 small boneless skinless chicken breast halves (1 lb.) |
1 onion, thinly sliced, separated into rings |
1 red pepper, cut into thin strips |
1 cup reduced-sodium fat-free chicken broth |
1/2 cup kraft classic caesar salad dressing |
1 cup kraft finely shredded italian* five cheese blend |
Directions:
1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 minute on each side or until cooked through (165ºF).
2. ADD vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 minute or until vegetables are crisp-tender.
3. SPOON vegetables onto platter; top with chicken, sauce and cheese.
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