Light Herb Chicken Rotini Pasta

• 12 ounces rotini pasta, prepared to package directions. (Keep the noodles hot)
• 1 -1 12 lb chicken breast
• 3 cups fresh broccoli (chopped into 1/2-inch size pieces)
• 12 cup olive oil
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 teaspoon Italian herb seasoning (Dried)
• 2 garlic cloves (finely minced)
• 1 teaspoon salt
• 12 cup pine nuts (toasted)
• 1 cup cheddar cheese

1. Cut chicken into small pieces and sautee with a basic season salt.
2. (We like Alpine Lace brand) or grill the chicken and chop it up.
3. Steam the broccoli slightly so that it is still a bit crispy but not raw.
4. Mix oil, vinegar, sugar, herbs, garlic and salt in a separate bowl.
5. Mix chicken, broccoli, pine nuts and cheese together with the oil dressing in a large bowl while the noodles and chicken are still hot.
6. Serve immediately.

rotini pasta, chicken breast, fresh broccoli, olive oil, white vinegar, sugar, italian herb seasoning, garlic, salt, nuts, cheddar cheese

Taken from www.food.com/recipe/light-herb-chicken-rotini-pasta-167354 (may not work)