Amy Berner lives in Rancho Bernardo and, when she’s not running her girls from one place to the next, some might find her running paint from one job to the next. With her husband Josh, Berner owns and operates Colossus Painting, which handles all types of interior and exterior painting.

A mother of two children – Cyana, 7, and Hannah, 4, Berner chose this dish because it’s quick and easy to make after a long day of work. It’s also a very versatile recipe that can be made for two or even more people.

Plus, it is relatively simple to sneak vegetables into the dish without children and husbands knowing. “This is a meal that my girls and Josh love,” Berner said.

[tabs][tab title=”Ingredients”]

8 oz of pasta – your choice (I use angel hair or whatever I have on hand)
1 green zucchini
1 yellow zucchini
1 red bell pepper
1 green bell pepper
2 boneless skinless chicken breasts (or pre-cooked chicken)
1 bottle of Ken’s Steak House Balsamic & Basil Vinaigrette Dressing
parmesan cheese
salt & pepper
Italian seasoning

[/tab] [tab title=”Directions”]

Boil water and prepare pasta according to the directions on the package.

Chop veggies and cut chicken into bite size pieces.

In a large (wok-like) skillet, heat olive oil at medium to high heat.

Add veggies and sprinkle salt and pepper, Italian seasoning and a little bit of dressing (just enough to coat the veggies).

Saute veggies for about 3 to 5 minutes over medium heat.

Add chicken and a little more seasoning and dressing (use your best judgement). Continue cooking over medium heat.

Once chicken is fully cooked, add cooked pasta to mixture of chicken and veggies.

Add additional seasoning and dressing to taste.

Sprinkle parmesan cheese and thoroughly mix everything together.

Let it simmer on low for about 5 minutes and serve.

.[/tab] [/tabs]