Recipe: Chicken and Crisp Vegetable Toss (using cooked or canned chicken)

CHICKEN AND CRISP VEGETABLE TOSS

1 (7 oz.) package Creamette elbow macaroni (2 cups uncooked)
1/2 cup olive or vegetable oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon tarragon leaves
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup frozen green peas, thawed and drained
1 cup sliced pitted California ripe olives
1 small red bell pepper, cut into small julienne strips
1 medium carrot, cut into small julienne strips
1/3 cup sliced green onions
2 tablespoons chopped fresh parsley
2 cans (6 3/4 oz. each) Hormel chunk breast of chicken, drained and chunked

Prepare Creamettes Elbow Macaroni according to package directions; drain.

In large skillet, heat oil, vinegar, lemon juice, tarragon, dry mustard and pepper.

Add macaroni and remaining ingredients; toss to coat. Heat through. Serve immediately.

Servings: 6-8
Source: Hormel, Creamette, and California Ripe Olives