Title: Chicken Pasta Salad
Categories: None
Yield: 6 Servings

1 Whole cooked broiler-fryer;
-boned, skinned, cut in
-chunks
1 pk (16 oz) frozen broccoli
1/4 ts Salt
1 pk (8 oz) pasta shells; cooked
2 Cubed large tomatoes
1/2 c Coarsely chopped red onions
1/2 ts Black pepper
1 c Low calorie Italian salad
-dressing

Preparation :15 Cook 1:35 Stand 1:00 Total 2:50

In saucepan, steam broccoli over boiling water for about 5 minutes. Remove
broccoli from pan, drain and sprinkle with salt. While still warm place
chicken, broccoli, shell macaroni, tomatoes and onion in a large bowl;
sprinkle with pepper. Add Italian dressing and mix gently but thoroughly.
Chill in refrigerator. Serve cold.

Nutrition (per serving): 232 calories Posted to Bakery-Shoppe Digest V1
#207 by ~patsy~ on Aug 29, 1997