CHICKEN PASTA SALAD BY SUSAN BIRCH
Boil 4 boneless chicken breasts in about 6 cups chicken broth until tender. Drain chicken - save broth. Cook 2 cups tri-colored spiral noodles in broth as long as directions indicate on package. Drain. (Broth may be used to make gravy or soup base). Cool noodles in refrigerator. Can bake or grill chicken if desired.
In large bowl put the following:
1 diced green pepper
1 diced green onion bunch
3-4 diced celery stalks
1 grated carrot
1/2 cup mayonnaise
1/8 cup either ranch or Italian dressing (or combo)
1 can sliced black olives.
Stir veggies well, then add meat & pasta. Add dressing until well combined. Increase dressing amount of too dry. Optional veggies: broccoli, tomatoes, radishes, cucumbers
