4 boneless skinless chicken breast halves (1 to 1 1/4 lb.)
1/2 cup fat-free italian salad dressing
1/4 cup grated parmesan cheese
2 teaspoons minced garlic
2 teaspoons dried basil
6 cups hot cooked bow tie pasta
Directions:
1. Preheat oven to 450°F or grill to medium-high. 2. Lay out 4 (12x18 inch) sheets of aluminum foil. 3. Center one-fourth of frozen vegetables on each sheet of foil. 4. Top with chicken breast halves. 5. Combine Italian dressing, Parmesan cheese, garlic and basil; spoon over chicken. 6. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. 7. Bake 24 to 28 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill. 8. Serve over hot pasta.
