1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
1 tablespoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
2 skinless, boneless chicken breast halves
1 cup creamy salad dressing
Heat olive oil in a large saucepan over high heat. Stir in garlic, oregano, basil, rosemary, marjoram, sage, basil, marjoram, sage, mustard, oregano and salt. Bring to a boil. Reduce heat to medium low; cover and simmer for 10 minutes.
Place chicken in aluminum foil or plastic bag; place in saucepan. Heat olive oil in microwave. Arrange chicken on waxed paper to keep warm.
Heat olive oil in microwave or over large skillet over medium heat. Saute chicken in oil until lightly browned, about 5 minutes.
Stir chicken into pasta and pour in salad dressing. Cover saucepan and cook for about 5 minutes, stirring occasionally.