| | Directions | | Cook rotini according to directions, cool with running water; drain. Place chicken pieces in skillet sprayed with cooking spray; brown, stirring until done. Drain if needed. Place vegetables in large bowl; toss. Add dressings, chicken and rotini. Toss pasta. Chill overnight. |
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| Ingredients | | - |  | 8 ounces veggie rotini or pasta twists |
| - | | 2 pounds boneless chicken breasts, cut into 1 inch pieces |
| - | | cooking spray |
| - | | 1 green pepper, diced |
| - | | 1 cucumber, diced |
| - | | 1/2 cup chopped onions or 10 thinly sliced green onions |
| - | | 1 1/2 cups grape tomatoes or tomatoes cut inch wedges |
| - | | 1/2 cup shredded sharp cheddar cheese |
| - | | 1 bottle zesty Italian dressing (16 ounce bottle) |
| - | | 1/4 cup creamy Italian dressing |
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