Rotini Nicoise with Lemon Vinaigrette

• 1 pound pasta, rotini twists, or spirals, uncooked
• 2 cups white beans canned, rinsed and drained
• 2 cups chicken breasts cooked, cut into chunks
• 14 ounces artichoke hearts canned, (packed in water), drained
• 1/4 cup olive oil or vegetable oil
• 1/2 cup chicken broth, low salt
• 1/2 cup lemon juice fresh
• 2 each garlic cloves minced
• 2 teaspoons dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 12 each cherry tomatoes
• 8 ounces green beans refreshed in cold water
• 16 each black olives

1. Prepare pasta according to package directions; drain.
2. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl.
3. Add white beans, chicken and artichoke hearts and toss well.
4. In a medium bowl, whisk together all the vinaigrette ingredients.
5. Pour vinaigrette over pasta mixture and toss well.
6. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad.

pasta, white beans, chicken breasts, hearts, olive oil, chicken broth, lemon juice fresh, garlic, mustard, salt, black pepper, tomatoes, green beans, black olives

Taken from recipeland.com/recipe/v/rotini-nicoise-lemon-vinaigrett-34354 (may not work)