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printmeRhonda’s Chicken Pasta Salad

Prep Time: 30 Minutes

Cook Time: 10 Minutes


12 ounce package of vegetables
16 oz jar of pepperoncinis – chopped
6.5 oz jars of sun dried tomatoes – drain oil
13 oz of marinated artichoke hearts – cut into quarters
16 oz of monterrey jack cheese
1 cup of Moni’s Italian Country Dressing
1 rotisserie chicken – cut into small bite size pieces (salt and pepper to taste)


Cook pasta according to package directions. After cooking, rinse in cool water and drain
Remove meat from the rotisserie chicken. Let cool and then cut into small bite size pieces.
Cut pepperoncinis in half; take out seeds and chop.
Put cooked pasta in a large bowl; add all of the above ingredients and gently toss. Serve cold.

Rhonda’s Chicken Pasta Salad
Rhonda’s Chicken Pasta Salad