Ingredients:
1 box bow tie pasta
2 heads broccoli, chopped
4 carrots, sliced
1 bunch asparagus, chopped
1/2 cup pine nuts
fresh Parmesan cheese
Salt and Pepper to taste
2 chicken breasts, cooked and chopped
1 cup Girard's Italian Dressing
Directions:
Cook pasta according to package directions. Bring medium size pot of water to boil and prepare an ice bath. Drop broccoli and asparagus in boiling water for 3-4 minutes, then using a strainer take out vegetables and drop in ice bath, keeping water boiling. Repeat for carrots (cooking for slightly longer) Saute pine nuts in olive oil and salt, being careful not to burn. Rinse all vegetables under hot water. Add to drained pasta (blot pasta with paper towels to remove all excess water.) Add chicken and salad dressing. Garnish with pine nuts, fresh grated Parmesan, and cilantro if desired. Season with salt and pepper to taste. Place in fridge until ready to serve.
