Margret Sloan

I wanted to grill some chicken breasts tonight instead of the usual hamburgers or steak, but I couldn’t find any chicken marinade in the pantry. So I got the idea to use regualr Italian dressing. I just poured the dressing straight from the bottle into the Ziploc bag and let it marinade the chicken for about 20 minutes before tossing them on the grill. Wowie! They turned out great!

I fixed my cold pasta salad that I call “Green and White Pasta” and some garlic toast and we were all set. The Green and White Pasta is really easy, too. Just toss some small cooked shells with a handful of frozen baby peas and some bottled ranch dressing. If you like, you can add a little diced Vidalia onion, green pepper and celery – any or all of the three make a nice crunchy addition and keep within the green and white theme.