Vegetable Pasta Salad I Recipe

Ingredients <br>- 4 skinless, boneless chicken breast halves <br>- 1 pound rotini pasta <br>- 8 ounces frozen mixed vegetables <br>- 2 tablespoons olive oil <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (200 degrees C). <br>step 2: Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen. <br>step 3: Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain. <br>step 4: 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt. <br>

Ingredients
- 4 skinless, boneless chicken breast halves
- 1 pound rotini pasta
- 8 ounces frozen mixed vegetables
- 2 tablespoons olive oil
- salt and pepper to taste

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
step 3: Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
step 4: 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

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