 | | Directions |
- Saute chicken in heavy skillet until juices run clear; cool and cut into bite size pieces.
- Cook pasta according to package directions; drain and cool.
- In a large serving bowl, combine cooked chicken, pasta, sliced tomatoes, parsley, green onions, sun dried tomatoes, and black olives.
- Pour prepared dressing over top and toss until ingredients are coated. Season to taste with salt and pepper.
- Garnish with freshly grated cheese and parsley, if desired.
- Refrigerate, covered, until ready to serve.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: Large serving bowl
Servings: 8
Serving Size: 2 cups
|  | | Ingredients | | - | | 8 ounces chicken |
| - | | 16 ounces spiral pasta |
| - | | 1 1/2 cups grape tomatoes, cut in half |
| - | | 1/2 bunch fresh parsley, coarsely chopped |
| - | | 4 to 6 green onions, finely chopped |
| - | | 8 ounces sun dried tomatoes, reconstituted |
| - | | 1/3 cup black olives-sliced |
| - | | 1 cup prepared Italian vinaigrette |
| - | | Salt and fresh ground pepper, to taste |
| - | | Parmesan cheese, coarsely grated |
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