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3/4 pound chicken breast, boneless, skinless
6 ounces dried mixed fruit
1 cup ring macaroni or orzo; raw
1 cup jicama; cubed
2 green onions/tops; sliced
1/2 cup mayonnaise or salad dressing
2 tablespoons sour cream or plain yogurt
1 teaspoon red chiles; ground
1/4 teaspoon salt

DIRECTIONS:

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven.

Add the chicken breast.

Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

***SALAD***

4 cups Medium Shells, uncooked
4 cups Salad greens, torn
1 Red bell pepper — cut into chunks
1 Green bell pepper — cut into chunks
1 cup Canned corn; drained
1/2 cup Sliced red onions
4 chicken breasts halves (skinless, boneless)
4 tablespoons Dijon mustard
3/4 cup Oat bran
1/4 cup Parmesan cheese, grated
1 teaspoon Dried thyme
Non-stick cooking spray
***DRESSING***

1/4 cup Apple juice concentrate — thawed
2 tablespoons Balsamic vinegar
2 tablespoons Dijon mustard
4 teaspoons Fresh apple, grated
1/4 cup Cilantro, chopped
1 teaspoon Sugar
1/4 teaspoon Cayenne pepper

DIRECTIONS:

Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside.

Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside.

Blend dressing ingredients together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve.

Each serving provides: 363 Calories, 25.3g Protein, 58.8 g Carbohydrates, 5.4 g Fat, 36.1 mg Cholesterol; 589 mg Sodium. Calories from Fat: 13%

4 large boneless,skinless chicken breast halves
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 packages (9-ounce size) fresh fettucine
2 cups mayonnaise
1/2 cup chopped green onions; green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
Tomato wedges
***House Seasoning***

2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

DIRECTIONS:

Preheat the oven to 350 degrees F. Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with half the House Seasoning and all of the thyme, and then drizzle it with olive oil. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.

While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.

To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining House Seasoning, and the seasoning salt, and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving.

2 cups uncooked penne (tube-shaped) pasta
2 cups (1-inch) cut green beans
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoon chopped fresh flat-leaf parsley
1 bottle (7-ounce size) roasted red bell pepper, drained and cut into thin strips
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon black pepper

DIRECTIONS:

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

1/2 pkg. 8 oz. rotelle pasta
3 c. cubed cooked chicken
1 c. diced zucchini
3/4 c. diced celery
1/2 c. mayonnaise
1/8 tsp. pepper
2 tbsp. dried basil
3 tbsp. chopped fresh parsley (optional)
1 c. diced tomatoes
3/4 c. sour cream
1 tsp. salt
2 tsp. lemon juice
1 tsp. dried oregano

DIRECTIONS:

Cook pasta according to package directions; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in blender or food processor and blend until well mixed. Chill the dressing 1 hour before adding to salad. Toss salad, coating well. Makes about 10 cups.

8 oz. vermicelli pasta noodles
1 c. LeMartinique Famous French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional

DIRECTIONS:

Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

Cold boiled shrimp can be substituted for a great change. 1 c. garlic vinaigrette dressing (LaMartinique Famous French dressing, if available) 10 fresh sliced mushrooms 1 c. broccoli florets, blanched 10 cherry tomatoes (opt.) 2 c. cooked, cubed chicken 1/3 c. fresh basil, chopped or 1 1/2 tsp. dried 1/3 c. pine nuts, toasted
Cook pasta in boiling water, drain and transfer to mixing bowl. Add 1/3 cup dressing, toss, let cool, and chill for at least 3 hours. Place remaining dressing in another bowl. Add mushrooms, broccoli, and tomatoes. Stir to coat thoroughly, and chill. When ready to serve, add chicken to the pasta and toss. Add vegetables, chopped basil and pine nuts and toss once more. Serves 4 to 6.

8 oz. pkg. vermicelli
1 1/2 c. LaMartinique Famous French Dressing or Garlic Vinegarette
10 fresh mushrooms, sliced
1 c. broccoli floweretes, blanched slightly
10 cherry tomatoes, cut in half
2 c. cooked, cubed chicken
1/3 c. fresh basil or 1 1/2 tsp. dried
1/3 c. pine nuts, toasted or 1/3 c. sunflower seeds
Salt & pepper to taste

DIRECTIONS:

Cook pasta and add 1/2 cup dressing and toss. Let cool for 3 hours in refrigerator. Place remaining dressing in another bowl and add broccoli, mushrooms and tomatoes. Stir and chill. When ready to serve, add chicken to pasta and toss. Then add vegetables, basil and nuts. Toss and enjoy. Make early in the day to serve in evening.

4 to 6 chicken breasts
2 chicken bouillon cubes
2 1/2 c. water
6 oz. vermicelli
1 (14 oz.) can plain artichoke hearts
1 pt. cherry tomatoes, cut in half
1 1/2 tbsp. grated onion
3 tbsp. red wine vinegar
1 1/2 tbsp. sugar
1 1/2 tsp. dried basil
1/3 c. oil
3 tbsp. lemon juice
1 1/2 tsp. salt

DIRECTIONS:

Dissolve bouillon cubes in water and simmer chicken and onion until chicken is done, about 45 minutes. Strain and reserve broth. Allow chicken to cool and chop coarsely. Break noodles into 2 inch pieces. Add enough water to broth to cook pasta according to package directions. Drain.