1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Directions
Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a meat thermometer reads 170°.
Cut into 1-in. cubes.

Drain pasta. In a large bowl, combine the pasta, chicken, broccoli, red pepper, red onion, salad dressing, cheese and lemon juice; toss to coat.
Serve immediately or cover and refrigerate until serving.

Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups (prepared with fat-free salad dressing) equals 300 calories, 4 g fat (1 g saturated fat), 49 mg cholesterol, 488 mg sodium, 42 g carbohydrate, 4 g fiber, 24 g protein.

Grilled Chicken Pasta Salad published in Cooking for 2 Winter 2005, p27
Leanne Royce of Appleton, Wisconsin.