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6 oz. pkg. colored corkscrew
3 to 4 lb. chicken
cherry tomatoes, halved
bell peppers
cucumbers, deseeded
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.

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