A Favorite Recipe!

Several years ago at Christmas, my sister fixed a yummy meal for the whole family that has become one of my favorites.  Not only is it yummy the first time, but the leftovers are SO GOOD that I like them as much as I did the first time around!  Since I fixed this fabulous meal Monday night, I took some pictures and thought I would share the recipe with you guys.

This is Italian Chicken, Roasted Veggies, and Angel Hair Pasta, and the picture makes me hungry! 

ITALIAN CHICKEN

Ingredients:
     4-5 boneless, skinless chicken breasts
     1 packet fat free Italian dressing mix
     8 oz bottle fat free Italian dressing (clear)
     1/4 cup butter, margarine, or fat free butter
     1 tablespoon lemon juice
Directions:
Lay chicken in a 10 x 13 casserole dish.  Mix last four ingredients in saucepan and heat until butter is melted (do not boil).  Pour dressing mixture over chicken.  (I make ahead and marinate in refrigerator for a couple of hours).  Bake covered in 400 degree oven for 30 to 45 minutes until chicken is done.  Serve over angel hair pasta with roasted veggies.

I will admit that I am not a vegetable lover, but I haven't had any veggie in this recipe that I haven't loved!  My sister and I agree that we both like veggies fixed this way that we don't like fixed any other way!  You can substitute any veggies you like in this recipe.

ROASTED VEGETABLES

Ingredients:
     1 medium zucchini
     1 medium summer squash
     1 red bell pepper
     1 yellow bell pepper
     1 red onion
     1 pkg sliced mushrooms
     3 tablespoons extra virgin olive oil
     1 teaspoon salt
     1/2 teaspoon black pepper
Directions:
Heat oven to 450 degrees.  Place bite size pieces of all veggies in large roasting pan.  Mix oil, salt and pepper together and pour over veggies.  Toss to coat.  Spread in single layer in pan.  Roast for 30 minutes, stirring occasionally until veggies are lightly browned and tender. 

 At our Christmas gathering in Gatlinburg, we always use leftovers on the last day to make pizza.  So, I have started making pizza with my leftover Italian Chicken/Roasted Veggies on the day after I fix it.  (The leftovers also make good sandwiches!)  I use pizza dough, either homemade or already prepared, use the Italian dressing mixture from the chicken for my sauce, cut up chicken, add veggies, and cover with mozzerella cheese, then bake at 425 for about 13-15 minutes!  Here is a picture of my pizza:

Anyway, it is all easy to do; I don't usually make anything difficult!  Hope you enjoy!

Happy stampin, scrappin AND cooking!
Linda