Recipes from Pilgrim's Kitchen

• 2 lbs. boneless, skinless chicken breasts
• 1 lb. uncooked penne pasta
• 1 lb. bag frozen bean and carrot mixture (baby carrots, green and yellow beans)
• 2 cups frozen broccoli florets
• 1 8 oz. package sliced fresh mushrooms
• 2 tomatoes, diced
• 1/2 cup olive oil
• 1/3 cup white wine vinegar
• 1 tsps salt
• 1 tsps basil leaves
• 1 tsps oregano leaves
• 2 cloves garlic, minced (optional)

In medium bowl, blend dressing ingredients.

In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.

Serve at family reunions and other large gatherings.

Serves 14