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2 chicken breast halves, poached
2 cups uncooked rotelle, medium shells, or other med-small pasta shapes
1 good size stalk broccoli, chopped
1 med carrot, flaked*
roasted garlic and herb or caesar salad dressing**
freshly grated parmesan cheese
freshly ground black pepper
lettuce leaves
tomato wedges
Dice the poached chicken (leftover cooked chicken is great if you've got it!)
Cook the pasta in lots of boiling salted water until 'al dente' (tender but still firm). About 2 min before the pasta is cooked, add the broccoli, if desired. (I use it raw, but some people prefer it blanched).
Drain the pasta and rinse in cold water until thoroughly chilled.
Toss pasta with chicken, vegies and enough dressing to give a good coat (usually about 2/3 cup or so...).
Sprinkle with parmesan and pepper to taste.
Serve on beds of lettuce, garnished with tomato wedges.
* flaking carrots: after the carrots are peeled, shave off strips of carrot with peeler. Stack and chop into pieces about 2 cm (about 3/4 inch) long.
** use homemade or bottled dressing - whatever you prefer. I made this the first time with Kraft's Roasted Garlic and Chive dressing....yummmmmmm!!!
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