Name: Italian Chicken Pasta Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb rotini or ruffled pasta; 1 lb thin cut, boneless, skinless chicken breasts; 1/4 c + 2/3 c Italian salad dressing, divided; 2 carrots, trimmed & shredded; 1/2 c shredded Parmesan cheese

Ingredients

Scale

1 lb rotini or ruffled pasta
1 lb thin cut, boneless, skinless chicken breasts
1/4 c + 2/3 c Italian salad dressing, divided
2 carrots, trimmed & shredded
1/2 c shredded Parmesan cheese

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Instructions

To begin, start a pot of water to cook a pound of rotini or ruffled pasta according to package directions.
Meanwhile, brush the chicken on both sides with 1/4 cup of your favorite Italian salad dressing. Pop them onto a hot grill, and cook for about 3 minutes on each side, or until they are cooked through.
When the chicken is done cooking, set it on your cutting board to cool while the pasta cooks.
Cut the chicken into bite-sized pieces.
When the pasta is done cooking, drain the pasta in a colander, then run cold water over the pasta to cool it quickly. I stir it while I do this, to get the pasta cooled all the way through. Drain it well and place the pasta in a mixing bowl. Add the shredded carrots to the pasta. Add in the chicken, along with the remaining 2/3 c Italian salad dressing and the shredded Parmesan cheese. Give it all a stir.
Serve it now, or refrigerate to chill it all the way through and serve later.
Enjoy!

Notes

Try making this with the tri-colored pasta for a prettier dish.