Portion Size: 1 ½  cup (approx. ½ c. chicken, ½ c. pasta and ½ c. vegetables)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 Pound bow tie pasta
2 Tablespoons oil
2 cups Broccoli flowerets	Wash, trim and slice
2 cups carrots, cut into thin strips	Wash, peel and cut into thin strips
3 Green onions, cut diagonally into pieces	Wash, trim and cut into small slices. (including tops)
1 cup cherry tomatoes	Wash, trim and quartered.
8 boneless (3 oz. each), skinless chicken breasts, cooked and cut into bite size pieces	Cook until internal temperature reaches 165°F.
1 teaspoon dried basil
1/4 cup Italian dressing
½ cup Parmesan cheese

Directions

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to package directions. Drain.
2	Place oil in large skill and stir fry broccoli and carrots until tender.
3	In a large bowl combine remaining ingredients.
4	Toss to coat.
5	Chill and serve.