Ingredients:
16 ounces Country Pasta Egg or Wide Egg Noodles
1-9 oz. box frozen artichoke hearts, thawed
1 pound small mushrooms, trimmed
1 pound boneless, skinless chicken breast halves
1-cup of ranch salad dressing
1 bunch chives, chopped or ½ bunch scallions, thinly sliced

Directions:
Prepare the noodles according to the package directions. Drain and rinse under cold water. Pour into a large serving bowl, set aside.

Skewer mushrooms and artichoke hearts separately. Over medium/hot heat, grill the chicken until cooked through. Grill the mushrooms and artichoke hearts until tender and browned.

Remove the chicken from the grill and allow to cool slightly. Remove the mushrooms and artichokes from skewers; add to the noodles. Slice chicken into bite-size pieces and add to noodles. Add ranch dressing to salad and toss gently. Garnish with chives or scallions.

Serves 6

Tags: chicken, salad

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