Potpourri Pasta

I got this recipe from Stephanie's Kitchen and just changed the vegetables to red pepper and broccoli. It was very yummy, but next time I'm not going to make as big a batch because we aren't good about finishing off leftovers. Also, don't make my mistake and wait too close to dinner to fix this--you need time for the pasta and chicken to cool. There are so many variations you can try with pasta and Italian dressing--I've done a version before with pepperoni, cucumber, olives and cheese. Here's the original recipe as posted:

Potpourri Pasta

1 lb of your favorite pasta

3 boneless skinless chicken breasts

Italian dressing

1 cup cubed cheddar cheese

1 cup cubed mozzerella cheese

1 cup grated parmesan cheese

2 cups of your favorite vegetables

(I use yellow bell peppers, grape tomatoes, broccoli)

Marinate chicken breasts in Italian dressing for about 15-30 minutes. Cook pasta according to package directions. When pasta is done, let cool completely or run cold water over until cool. Place pasta in a large bowl. Cube cheese, cut up vegetables and add to pasta. Grill chicken and cube, let cool, and add to pasta. Add enough Italian dressing to coat all of the pasta. I usually use about 1 1/2 cups, but just add enough until the taste is right for you. Add parmesan cheese and mix all together. Enjoy!