Reunion Pasta Salad With Chicken

• 2 lbs boneless skinless chicken breasts
• 1 lb uncooked penne pasta
• 1 lb frozen beans and carrots, mixture (baby carrots, green and yellow beans)
• 2 cups frozen broccoli florets
• 1 (8 ounce) packagesliced fresh mushrooms
• 2 tomatoes, diced
• 12 cup olive oil
• 13 cup white wine vinegar
• 1 teaspoon salt
• 1 teaspoon basil leaves
• 1 teaspoon oregano leaves
• 2 garlic cloves, minced (optional)

1. Cut chicken into 1-inch chunks.
2. Salt and pepper lightly.
3. In medium bowl, blend dressing ingredients.
4. In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes.
5. Return to a boil.
6. Cook 3 to 4 minutes or until pasta and vegetables are tender.
7. Rinse in cold water to cool; drain.
8. Spray large nonstick skillet with nonstick cooking spray.
9. Heat skillet over medium-high heat.
10. Add chicken.
11. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
12. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well.
13. Add dressing to salad; toss to coat.
14. Cover and refrigerate thoroughly before serving.

chicken breasts, penne pasta, beans, frozen broccoli, mushrooms, tomatoes, olive oil, white wine vinegar, salt, basil, oregano, garlic

Taken from www.food.com/recipe/reunion-pasta-salad-with-chicken-156403 (may not work)