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SUPER CHICKEN PASTA SALAD 6 oz. pkg. colored corkscrew pasta 3 to 4 lb. chicken cherry tomatoes, halved broccoli cauliflower bell peppers celery cucumbers, deseeded carrots pimientos, chopped black olives, sliced Italian dressing leaf lettuce Cut up chicken and boil. Remove chicken and set aside to cool. Cook pasta in chicken broth according to package directions. When cool, debone chicken into bite-size pieces. Chop vegetables into small pieces. Toss chicken, pasta and vegetables with Italian dressing. Line serving bowl with leaf lettuce and fill with salad. Refrigerate until ready to serve. Or refrigerate salad and when ready to serve, line individual salad plates with leaf lettuce and top with salad. Notes: A 12 ounce package of pasta will serve an "army" at covered dinners. Vegetables are chosen by preference. Use what is in season. Other meats,such as shrimp, turkey, etc. can be substituted. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |