Best Chicken Pasta Salad

INGREDIENTS:

2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados – peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing

DIRECTIONS:
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Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
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Pasta Chicken and Sun-Dried Tomatoes

INGREDIENTS:

1 (8 ounce) package tri-colored farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves
1/4 cup olive oil
1/2 cup sun-dried tomatoes
1 zucchini, steamed and cut into chunks
1 summer squash, steamed and chopped

DIRECTIONS:

Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.
In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.
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Creamy Chicken Pasta

INGREDIENTS:

8 ounces wide egg noodles
1/2 cup frozen green peas
3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/4 cup mozzarella cheese

DIRECTIONS:

In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
Serve warm.
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