Chicken Dijon & Pasta

• 1 (3 -4 lb) chicken, cut-up and skinned, if desired
• 13 cup mustard, dijon, napa valley style
• 13 cup salad dressing, Italian
• 4 cups pasta, rotini, cooked
• 18 cup onion, French's French Fried, divided
• 1 cup tomatoes, diced
• 1 cup zucchini, diced
• 2 tablespoons parsley, minced (can use basil leaves) (optional)

1. Preheat oven to 400 degrees.
2. Place chicken in shallow roasting pan.
3. Mix mustard and dressing.
4. Spoon half of mixture over chicken.
5. Bake, uncovered, 40 minutes.
6. Combine soup, 1/2 c water and remaining mustard mixture.
7. Toss pasta wirth sauce, 2/3 c French Fried Onions, vegetables and parsley.
8. Spoon mixture around chicken.
9. Bake, uncovered, 15 minutes or until chicken is no longer pink in center.
10. Sprinkle with remaining 2/3 c onions.
11. Bake 1 minute or until onions are golden.

chicken, mustard, salad dressing, pasta, onion, tomatoes, zucchini, parsley

Taken from www.food.com/recipe/chicken-dijon-pasta-389427 (may not work)