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Chicken Vegetable Pasta




Source of Recipe


Angela Lowry


List of Ingredients




2 cups GFCF elbow macaroni, uncooked
1/2 cup olive or vegetable oil
2 tbsp red wine vinegar or cranberry juice
2 tbsp fresh lemon juice
1/2 tsp tarragon leaves
1/4 tsp dry mustard
1/4 tsp pepper
2 cups sliced fresh mushrooms
1 cup frozen green peas, thawed and drained
1 cup sliced pitted ripe olives
1 small red bell pepper, cut into small julienne strips
1/3 cup sliced green onions
2 tbsp chopped fresh parsley
2 (5 oz) cans chunk chicken, drained and flaked

Recipe



Prepare macaroni according to package directions; drain.

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

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