Chicken Thyme Penne

• 3 cups uncooked penne pasta
• 4 cups cubed cooked chicken
• 2 cups red grapes, cut in half
• 2 stalks celery, sliced
• 12 cup chopped onion
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
• 1 14 cups mayonnaise or 1 14 cups salad dressing
• 1 tablespoon milk
• 1 tablespoon honey
• 1 tablespoon coarse grain mustard
• 1 teaspoon salt
• 1 cup chopped walnuts, toasted

1. Cook penne per package directions; rinse and drain.
2. In a big bowl, mix together the penne, chicken, grapes, celery, and onion.
3. In a small bowl add oil and 1 tablespoon fresh thyme (or 1 teaspoon dried thyme); stir to mix.
4. Pour over chicken-pasta mixture; toss to coat.
5. In another bowl, add mayonnaise, milk, honey, mustard, salt, and remaining thyme; stir to combine.
6. Cover chicken-pasta mixture and cover mayonnaise mixture; chill both for at least 4 hours but not more than 24 hours.
7. 2 hours before ready to serve, toss the chicken-pasta mixture and mayonnaise mixture together.
8. Cover and refrigerate until ready to serve.
9. Right before serving, season to taste with salt/pepper and add 3/4 cup walnuts; stir to combine.
10. Sprinkle remaining nuts on top; serve.

penne pasta, chicken, red grapes, stalks celery, onion, olive oil, thyme, mayonnaise, milk, honey, coarse grain mustard, salt, walnuts

Taken from www.food.com/recipe/chicken-thyme-penne-79573 (may not work)