Chicken And Fettuccine Salad

• 6 ounces uncooked fettuccine, broken in half
• 2 1/2 cups broccoli florets
• 1 cup diagonally sliced carrot
• 3/4 cup diagonally sliced celery
• 1/3 cup fat-free Italian dressing
• 1/3 cup low-fat mayonnaise
• 2 1/2 tablespoons prepared horseradish
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups chopped cooked chicken breast
• 12 cherry tomatoes, halved

1. Cook fettuccine according to package directions, omitting salt and fat. Drain and rinse under cold water; drain again. Set aside.
2. Cook broccoli, carrot, and celery in a small amount of boiling water 6 minutes or until crisp-tender. Drain; plunge into ice water, and drain again.
3. Combine cooked fettuccine and broccoli mixture in a large bowl. Combine Italian dressing and next 3 ingredients; stir well. Add to fettuccine mixture; toss gently. Stir in chicken and tomato.

broccoli florets, carrot, celery, italian dressing, lowfat mayonnaise, horseradish, freshly ground black pepper, chicken breast, cherry tomatoes

Taken from www.myrecipes.com/recipe/chicken-fettuccine-salad (may not work)