Zesty Chicken and Pasta

This is one of our favorite summer meals. It's super easy to make, light in flavor, and even good as a cold pasta salad. It looks prettier if you use just one color of pasta, but this is what I had. You can also get creative with other vegetable combinations.

1 8 oz. package fusilli pasta
1/2 cup Italian dressing, divided (I always end up using more)
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces (plan ahead and marinade the chicken in a little Italian dressing)
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup grated parmesan cheese

Cook pasta as directed on the package.

Heat 1/4 cup of the dressing in a large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.

Drain pasta; mix chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.

Makes 6, 1 cup servings