✿ SHARE to SAVE on your TIMELINE for LATER use ✿ :) Garden Crisp Chicken Pasta Salad...... INGREDIENTS: Half large Zucchini-quartered and diced Half large yellow squash-quartered and diced 2 large carrots, sliced Broccoli crown, cut into individual florets half head cauliflower, cut up 1 large baked chicken breast (leftovers), diced 1.5 cups Ronzoni Garden Delight Tri Color Penne Walden Farms Zero Calorie Ranch Fresh ground black pepper Cheddar cheese, if desired DIRECTIONS: *Add pasta to salted boiling water. *Gently boil then add sliced carrots. *When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. *Do not overcook, veggies should be tender crisp. *When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold. *Drain well. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated. *Sprinkle with a small amount of cheese, if desired. *Enjoy!
Posted on: Sun, 04 Jan 2015 15:17:40 +0000
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