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6 oz. mixed pasta noodles
2 cloves garlic
1 celery stick
1 green onion
1/3 can sliced black olives
1 cooked chicken breast or leftover chicken
1/4 cup Parmesan cheese
1 tsp basil
1/4 to 1/3 cup olive oil
3 Tbsp. raspberry red wine vinegar
1/2 Tsp. salt
Cook pasta noodles for about 6-8 minutes,or until tender. Drain and rinse in cool water.
Chop garlic, celery, carrot ,and green onion. Separate cooked chicken from bones and chop into bite-sized pieces.
When noodles are cool, mix with chopped vegatables and chicken. Drain water from olives and add to salad.
Add dressing and parmesan cheese.
Refrigerate for two hours before serving