Chicken Pasta Salad

• 2 cups chopped chicken
• 1 red bell pepper
• 12 orange bell pepper
• 3 stalks celery
• 3 small carrots
• 1 12 cups cheese, cubed
• 12 stalks asparagus
• 12 cup sour cream
• 12 cup parmesan-romano salad dressing
• 1 teaspoon garlic powder
• 12 teaspoon celery salt
• fresh ground pepper, to taste
• 8 ounces pasta, uncooked

1. Preheat oven to 400F.
2. toss the asparagus with a drizzle of extra virgin olive oil, some freshly ground pepper and a little kosher salt put in the oven for about 4 minutes.
3. While that's cooking, mix the sour cream, salad dressing, celery salt, minced garlic and some fresh ground pepper together.
4. Taste and adjust if you want more salt or pepper, then set aside.
5. Start water boiling to cook your pasta, and drain when it's finished.
6. While your pasta's cooking, chop up your chicken, bell peppers, celery, carrots and asparagus into small pieces.
7. Put the pasta in a big bowl - seriously, big is important here - and dump in the dressing.
8. Stir until the pasta is coated.
9. Add the chicken and chopped up veggies.
10. Stir to coat.
11. Add the cheese and stir again.

chicken, red bell pepper, orange bell pepper, stalks celery, carrots, cheese, stalks asparagus, sour cream, parmesanromano salad dressing, garlic, celery salt, fresh ground pepper, pasta

Taken from www.food.com/recipe/chicken-pasta-salad-360787 (may not work)