Chicken And Pasta Salad

• 1 1/2 c. diced cooked chicken breast, skinned before cooking
• 1 c. commercial oil-free Italian dressing (Good Seasons fat-free Italian dressing mix)
• 4 oz. uncooked corkscrew macaroni
• 1 c. small broccoli florets
• 1 c. coarsely chopped sweet red peppers
• 1/2 c. cherry tomato halves
• 1/4 c. chopped green onions
• 1/4 c. chopped celery
• 1 clove garlic, minced
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. dried whole basil
• 1/8 tsp. pepper

1. Combine chicken and dressing in a large bowl.
2. Cover and marinate in refrigerator for 30 minutes.
3. Cook macaroni according to package directions, omitting salt and fat.
4. Drain well.
5. Add macaroni and remaining ingredients to chicken mixture in bowl. Toss gently to coat well.
6. Cover and refrigerate at least 2 hours before serving.
7. Yield: 8 servings.
8. Serving size: 1 cup. Calories per serving: 116.
9. Protein per serving: 11 grams.
10. Fat per serving: 1 gram.
11. Cholesterol per serving: 25 mg.

chicken, commercial oil, macaroni, broccoli florets, sweet red peppers, tomato halves, green onions, celery, clove garlic, parsley, salt, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905608 (may not work)