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Chicken Pasta Salad

Chicken Pasta Salad
 
Yield:
24 (1-cup) servings

Ingredients

Ingredients Weights Measures
sun-dried tomatoes 8 oz. 2 cups
Penne pasta, cooked, drained 4 lb. 1 gal.
Grilled chicken breasts, thinly sliced 1 lb. + 8 oz. 1-1/2 qt.
Marinated artichoke hearts, sliced 10 oz. 2 cups
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 8 oz. 2 cups
KRAFT Signature Italian Vinaigrette Dressing 1 lb. 3 cups

Directions

PLACE tomatoes in medium bowl. Add enough warm water to cover; let stand 10 minutes to soften. Drain tomatoes; cut into thin strips.

TOSS all ingredients except dressing in large bowl. Add dressing; mix lightly.

SERVE warm or cover and refrigerate until chilled.

Kraft Kitchens Tips

TIP
If refrigerating the salad, mix lightly before serving, adding additional dressing as necessary to moisten the salad.
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