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1
Pour both salad dressings into a zipper bag.
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2
Pierce chicken breasts with fork and place in bag with dressing.
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3
Shake to coat and marinate at least 30 minutes or up to 4 hours in refrigerator.
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4
After marinating, with chicken still in bag, carefully flatten breasts slightly with mallet or rolling pin to a uniform thickness so they all cook at the same rate.
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5
Cook pasta according to pkg.
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6
directions.
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7
Drain and mix with butter to coat well.
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8
Set aside and keep warm.
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9
While pasta is cooking, heat olive oil in large skillet.
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10
Remove chicken from marinade and discard excess liquid; add chicken to pan and cook 8-10 minutes or just until it is no longer pink in center, turning just once.
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11
Cut tomato in half and then thinly slice halves.
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12
Layer tomatoes over chicken, slightly overlapping slices.
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13
Place broccoli on top of tomatoes and top with mozzarella cheese.
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14
Cover pan and cook on med-low heat until cheese is melted.
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15
(if you use a cast iron pan you can put it uncovered in the broiler for 3-5 minutes till cheese is bubbly.
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16
).
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17
Add parmesan cheese to pasta and toss to coat.
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18
Plate the pasta and place a breast half on top, using a wide spatula to carefully remove it from the pan with it's toppings.
