Mexican Tossed Pasta Salad

• 3 c. water
• 1 c. orzo pasta
• 2 Tbsp. olive oil
• 1/2 c. sweet red pepper
• 1/2 c. green onions
• 1/2 c. sliced olives
• 2 c. shredded Cheddar cheese
• 2 tsp. chicken bouillon
• 1 clove garlic, minced
• 12 oz. boneless chicken breast, cut into bite size pieces
• 1 (4 oz.) can chopped green chilies

1. Bring water and bouillon granules to boil.
2. Stir in pasta and cook 5 minutes or until tender.
3. Drain and set aside.
4. Saute garlic in oil 1 minute; add chicken and saute 3 to 4 minutes or until chicken is barely cooked.
5. Stir in red pepper, green onions, olives and chilies.
6. Cook until peppers are crisp but tender. Remove from heat; toss with pasta and Cheddar cheese.
7. Serve with salsa.

water, orzo pasta, olive oil, sweet red pepper, green onions, olives, cheddar cheese, chicken bouillon, clove garlic, chicken breast, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380921 (may not work)