When Hurricane Rita was coming and our evacuation was thwarted, we stayed at my in-laws house. The first night we were hungry and so we made up dinner out of stuff they had lying around and this is what happened.
Hurricane Rita Chicken & Pasta
1 pkg chicken tenders or chicken breasts
1 container mixed Good Seasons Italian Dressing
1 pkg cooked pasta ( I use whole grain farfalle but you can use just about any small pasta you want)
2 cans quartered artichoke hearts (optional)
Preheat oven to 350 degrees.
In glass baking dish put chicken and cover with 1 bottle Good seasons Italian dressing. Bake until done. I usually bake 45 minutes to 1 hour depending on the chicken cut I use. No need to turn chicken during cooking and because of dressing chicken stays nice and moist.
Prepare Pasta per package directions.
When Chicken is done cut into bite size pieces. Logically, you could do this before but I do not. Toss chicken and remaining dressing with pasta.
Add more Good Seasons (mixed up) to the mix to taste.
We usually grate fresh Parmesan on top and serve with salad and bread
AND Since I am kind of late today I will throw in a punch recipe that we found in Cooking Light magazine years and years ago. Everyone who has ever had this loves it! Even my husband who hates Light anything.
On a side note, thank you to Beth who has consistently renewed our gift subscription for years! We LOVE our Cooking Light magazine.
Festive fruit punch
4 cups Tonic Water
3 cups ice cubes
2 cups Pineapple Juice
2 cups Orange Juice
2 cups light Cranberry Juice
1 lime sliced
1 orange sliced
Combine all ingredients in pitcher and serve immediately!