spicey macaroni salad

1 box barilla plus elbow or penne
1 whole boneless chicken breast
2 tbs mesquite or taco seasoning
1 cup chopped onion
1 lrg red pepper diced
1 cup matchstick carrot
1 cup frozen peas
1 small cucmber, peeled and cubed
2 tbs sweet pickle relish
4 tbs fat free sour cream
1 cup kraft reduced fat with olive oil mayonaise
2 tbs white vinegar
2 tbs spicey sweet mustard
1/2 tsp salt
1 tsp black pepper
pam spray to coat fry pan

could also use ham, turkey or tuna if you wanted. if you want something different

bring water to a boil and cook macaroni for 6-7 minutes.
drain and rinse with cold water to stop the cooking process and rinse off starch.
heat medium size fry pan over med high heat. spray with pam 5 seconds.
coat boneless, skinless chicken breat with mesquite seasoning (can use taco seasoning).
place in fry pan and brown on both sides the reduce hear to medium low heat and cover continue cooking until juices are clear. remove and cool. in meantime prepare onion, pepper, carrot ( I buy already in thin matchsticks for salad), cucumber, and frozen peas ( just rinse peas under hot water). Mix together mayo, sour cream, mustard, vinegar, relish, salt and black pepper. dice chicken breasts. mix together macaroni, veggies, chicken, and dressing. chill

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHERCARL61.