Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

This tasty meal leaves no leftovers at my house. Also, it is easy to adapt to low-cal by substituting low fat or low cal ingredients. The flavors will still be bold and tasty!

Directions

  1. Pour both salad dressings into a zipper bag.
  2. Pierce chicken breasts with fork and place in bag with dressing. Shake to coat and marinate at least 30 minutes or up to 4 hours in refrigerator.
  3. After marinating, with chicken still in bag, carefully flatten breasts slightly with mallet or rolling pin to a uniform thickness so they all cook at the same rate.
  4. Cook pasta according to pkg. directions. Drain and mix with butter to coat well. Set aside and keep warm.
  5. While pasta is cooking, heat olive oil in large skillet.
  6. Remove chicken from marinade and discard excess liquid; add chicken to pan and cook 8-10 minutes or just until it is no longer pink in center, turning just once.
  7. Cut tomato in half and then thinly slice halves.
  8. Layer tomatoes over chicken, slightly overlapping slices.
  9. Place broccoli on top of tomatoes and top with mozzarella cheese.
  10. Cover pan and cook on med-low heat until cheese is melted. (if you use a cast iron pan you can put it uncovered in the broiler for 3-5 minutes till cheese is bubbly.).
  11. Add parmesan cheese to pasta and toss to coat.
  12. Plate the pasta and place a breast half on top, using a wide spatula to carefully remove it from the pan with it's toppings.