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Raspberry Chicken Pasta Salad


1 lb cooked chicken breast meat, cubed.
1 box Bow-Tie Pasta
1 package frozen vegetables(or fresh) any kind you like. I use broccoli,
carrot, and cauliflower.
1 bottle Ken's fat-free Raspberry-Pecan dressing

Cook pasta and vegetables together. Drain well and chill with cold water. In large bowl add chicken to pasta and veggies and pour about 2/3 of the bottle over and mix well. It's a great main dish with the chicken, and a great side dish without!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.