Sun Dried Tomato Pasta

Name: Sun Dried Tomato Pasta Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 12 piece Sun Dried Tomatoes; 16 tbsp Maple Grove Balsamic Vinaigrette; 12 oz Barilla Tri-Color Rotini Pasta; 1 Bell Pepper Orange; 1 Bell Pepper Red; 1 Bell Pepper Yellow; 8 tbsp Balsamic Vinaigrette - Sugar Free Maple Grove Farm of Vermont; 3 serving Grape Tomatoes (3oz/12 tomatoes); 11 serving Sargento Light String Cheese 2% Reduced Fat Low Moisture Mozzarella Cheese 1 stick/serving; 300 gram Zuchinni fresh raw; 16 ounces Chicken Breast (I used a store bought rotisserie chicken)

Minutes to Prepare: 30
Minutes to Cook: 10

Number of Servings: 10

Ingredients

12 piece Sun Dried Tomatoes 16 tbsp Maple Grove Balsamic Vinaigrette 12 oz Barilla Tri-Color Rotini Pasta 1 Bell Pepper, Orange1 Bell Pepper, Red1 Bell Pepper, Yellow8 tbsp Balsamic Vinaigrette - Sugar Free Maple Grove Farm of Vermont 3 serving Grape Tomatoes (3oz/12 tomatoes) 11 serving Sargento Light String Cheese 2% Reduced Fat Low Moisture Mozzarella Cheese 1 stick/serving 300 gram Zuchinni, fresh, raw 16 ounces Chicken Breast (I used a store bought rotisserie chicken)

Directions

1. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl.

2. Meanwhile, chop the chicken, sundried tomatoes (if not using julienned), zucchini, bell peppers & mozzarella. Slice the grape tomatoes in half.

3. Add the tomatoes, zucchini, bell pepper mozzarella, & chicken to the salad. Toss to distribute evenly.

4. Serve chilled

Serving Size:�10 servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving