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Chocolate Chip Gingerbread

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Reunion Pasta Salad

Servings: 14

Ingredients

  2 lbs boneless, skinless chicken breasts

  1 lb uncooked penne pasta

  1 lb bag frozen bean and carrot mixture (baby carrots, green and yellow beans)

  2 cups frozen broccoli florets

  8 oz sliced fresh mushrooms

  2 tomatoes, diced

  Dressing :

  1/2 cup olive oil

  1/3 cup white wine vinegar

  1 tsp salt

  1 tsp basil leaves

  1 tsp oregano leaves

  2 cloves garlic, minced (optional)

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Directions

Cut chicken into 1-inch chunks. Salt and pepper lightly, if desired.

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.

Serve at family reunions and other large gatherings.


Nutritional Information:

Total Fat 13.00g 

Cholesterol 175.00mg 

Sodium 530.00mg 

Total Carbohydrate 53.00g 

Protein 81.00g