My daughter and I love to experiment with food, especially when presented with a bounty of summer garden crops! Today she cooked whole wheat pasta, chopped up some fresh veggies from our garden, then tossed it all with a little dressing, piling grilled chicken strips on top. Delish meal, and not too stuffy for warm weather eating! Here's what we used.
13 oz. whole wheat pasta, cooked al dente and drained, then rinsed in cold water
1 medium zucchini, sliced
2 bell peppers, diced
4-5 small Roma tomatoes, diced
salt to taste
Kraft Cucumber Ranch dressing to taste
boneless, skinless grilled chicken strips on top (1/2 breast per person satisfies us)
Hearty enough to satisfy; light enough to not feel stuffed!