Chicken And Basil Pasta Salad

• 4 ounces packaged dried corkscrew macaroni (about 1 cup)
• 1/2 lb boneless skinless chicken breast
• nonstick cooking spray
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 plum tomatoes, halved lengthwise and sliced
• 1 small zucchini or 1 small summer squash, halved lengthwise and sliced
• 1/4 cup sliced green onion
• 2/3 cup reduced-calorie Italian dressing or 2/3 cup clear fat-free Italian salad dressing
• 1/4 cup snipped fresh basil

1. Cook macaroni according to package directions, except omit any oil and use 1/4 teaspoon salt.
2. Drain pasta.
3. Rinse with cold water.
4. Drain pasta again.
5. Meanwhile, cut chicken into 1" pieces.
6. Coat an unheated large skillet with nonstick cooking spray.
7. Preheat over medium-high heat.
8. Add the chicken and stir-fry for 3-4 minutes or until chicken is no longer pink.
9. Sprinkle with the salt and pepper.
10. Remove chicken from heat.
11. In a large mixing bowl, toss together cooked macaroni, chicken, tomatoes, zucchini or summer squash, and green onions.
12. Sprinkle with basil.
13. Toss to coat.
14. Cover and refrigerate at last 2 hours or up to 6 hours.
15. Toss salad before serving.

macaroni, chicken breast, nonstick cooking spray, salt, pepper, tomatoes, zucchini, green onion, italian dressing, fresh basil

Taken from www.food.com/recipe/chicken-and-basil-pasta-salad-66028 (may not work)