Reunion Pasta Salad With Chicken

Name: Reunion Pasta Salad With Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 14 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; 1 lb uncooked penne pasta; 1 lb frozen beans and carrots, mixture (baby carrots, green and yellow beans); 2 cups frozen broccoli florets; 1 (8 ounce) package sliced fresh mushrooms; 2 tomatoes, diced; 1/2 cup olive oil; 1/3 cup white wine vinegar; 1 teaspoon salt; 1 teaspoon basil leaves; 1 teaspoon oregano leaves; 2 garlic cloves, minced (optional)

Submitted by Sandy in Oklahoma

"I got this recipe from my niece after eating it at a family 4th of July picnic. I haven't made it myself yet because it makes a LOT and I haven't had an occasion to use the recipe yet. It really is tastey and I'll make it soon as I have the opportunity."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 14

ingredients

2 lbs boneless skinless chicken breasts
1 lb uncooked penne pasta
1 lb frozen beans and carrots, mixture (baby carrots, green and yellow beans)
2 cups frozen broccoli florets
1 (8 ounce) package sliced fresh mushrooms
2 tomatoes, diced
DRESSING
¹⁄₂ cup olive oil
¹⁄₃ cup white wine vinegar
1 teaspoon salt
1 teaspoon basil leaves
1 teaspoon oregano leaves
2 garlic cloves, minced (optional)

directions

Cut chicken into 1-inch chunks. Salt and pepper lightly.
In medium bowl, blend dressing ingredients.
In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well.
Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.

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Reviews

My family really loved this pasta salad. I did make some changes: I had precooked Perdue Shortcuts so I didn't have to cook the chicken, I left out the broccoli and mushrooms as my family dislikes them and I used bottled light Italian dressing. That's the great thing about pasta salad, though, it's really adaptable. Thanks for sharing this. P.S. I just bought Hanover Gold Line Baby Carrots and Green and Yellow Beans for the first time a few days ago and couldn't believe there was a recipe that called specifically for them!

Karen=^..^=