Thaw and drain 1 lb of skinless fillets. Place in quart bag and cover with Italian dressing.
Boil 1 lb bow tie or rotini pasta and drain.
Heat a non stick skillet to medium heat. Place dressing covered fillets in pan 1 layer deep. Soft saute until edges of fillets are cooked. Flip fillets and add hot pasta. Saute until all fish is just done. Plate and garnish with parmesan and red pepper flakes.
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