Amazing Simple Chicken Italiano

This is weeknight cooking at its most efficient: bottled Italian dressing pulls triple duty as marinade, cooking fat, and sauce, so five ingredients turn into a full chicken and pasta dinner.

Tossing the chicken with a third of the dressing before it hits the pan seasons it instantly and helps it brown. The herby, tangy dressing caramelizes a little as the chicken cooks, building flavor with almost no effort.

The rest of the dressing goes in with the vegetables, where it becomes a light, zesty sauce. Simmer just until the veg are crisp-tender, 7 to 9 minutes, so they keep their bite and color instead of going soft.

Spoon it all over spaghetti and finish with a shower of parmesan. It’s the kind of fast, flexible dinner where you can use whatever vegetables and pasta you have on hand.

Pro Tips

• Use a vinaigrette-style Italian dressing, not creamy; it browns the chicken and reduces into a light sauce.
• Cut the chicken into even pieces so it cooks through quickly and evenly.
• Don’t overcook the vegetables, pulling them while still crisp-tender for the best texture.
• Toss the cooked pasta with a little of the pan sauce so it doesn’t dry out.

Variations

• Swap the spaghetti for penne, rotini, or any pasta you like.
• Use fresh or frozen mixed vegetables, or whatever’s in the crisper.
• Add a pinch of red pepper flakes or extra garlic for more punch.