Penne Pasta Salad
|Cooked penne||6 Cup (96 tbs)|
|Cooked skinless chicken breast||2 Cup (32 tbs), shredded|
|Chopped red onion||1 Cup (16 tbs)|
|Chopped red bell pepper/Chopped green bell pepper||3⁄4 Cup (12 tbs)|
|Sliced zucchini||3⁄4 Cup (12 tbs)|
|Canned sliced black olives||4 Ounce, drained (1 Can)|
|Rushed red pepper||1 Teaspoon|
|Cream of roasted chicken with herbs condensed soup||1 Can (10 oz) (1 Can, Healthy Choice)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Fat free shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Shredded fresh basil||1⁄2 Cup (8 tbs)|
In large bowl, combine pasta, chicken, onion, bell pepper, zucchini, olives, red pepper and salt; toss lightly.
In small bowl, combine soup and lemon juice; mix well.
Pour soup mixture over pasta salad; mix well.
Sprinkle with Parmesan cheese and basil, if desired.