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Categories:
elboni pineapple chicken broccoli florets frozen peas green onions red bell peppers Italian salad dressing garlic
Viewed: 30 - Published at: 9 years agoIngredients
- 3 c. elboni (uncooked)
- 2 cans pineapple in juice
- 4 c. chunked, cooked chicken
- 4 c. broccoli florets
- 2 c. frozen peas, thawed
- 2/3 c. chopped green onions
- 2 small red bell peppers, chunked
- 1 c. bottled Italian salad dressing
- 2 cloves garlic, pressed
Method
- Cook pasta according to package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- Drain pineapple, reserving 1/2 cup juice.
- Mix together pasta, reserved juice and remaining ingredients, except pineapple and broccoli.
- Arrange pineapple and broccoli around pasta.
- Cover and chill.
- Toss before serving. Serves 10 to 12.
