Red Pepper Chicken Pasta

Red Pepper Pasta!

Its June, the summer is heating up which means I am constantly looking for ways to keep the house cool. We have 980sqft house and the stove really heats it up!  I also have a diabetic kid, so we are always trying to unique ways to eat. This was surprisingly yummy! Original recipe called for Kraft Sun Dried Tomato Vinaigrette Dressing, I live in a small town with a grocery store that takes months to get in new products. I did find this Roasted Red Pepper Vinaigrette that was cheaper and in my opinion...AWESOME!! I don't think I will try with the Kraft product when it comes in, we are really loving this generic kind.

Printable PDF Click HERE

Red Pepper Pasta

1 Box Veggie Pasta of your choice

1 Bottle Kroger’s Red Pepper Vingerette Dressing

( you will not use the entire bottle, just enough to coat and flavor)

Grilled Chicken Strips (I used the frozen kind) – You can omit this

1 Small can of sliced black olives

10- Green Olives Sliced

1 Red Bell Pepper cut into strips (Not pictured)

10-15 Small Cherry Tomato’s (optional)

Boil Pasta until done, drain and rince

Heat Chicken until down following instructions on bag or get real creative and use left over grilled

chicken

Place Pasta into bowl with, Chicken, Olives (both), Bell Peppers and toss

Add enough Dressing to coat & flavor

*Ronzoni Healthy Harvest or Garden Delight is a great alternative to the Regular Pasta

Calories : 390

Fat: 13

Carbs: 45

Sugars: 6

Protein: 31

Weight Watchers Points: 13

(sorry for the bad pic, was the only one I got. They all ate it so fast!!!)