Easy Chicken Pasta Salad

Chicken Pasta Salad
From: www.tammysrecipes.com
8 Servings

16 ounces garden spiral pasta, cooked according to package instructions
1 cup thinly sliced carrots
1 cup (total) diced green, yellow, and red bell peppers
1 cup broccoli florets, cut into bite-sized pieces
1/2 onion, finely chopped (optional)
16 ounces boneless skinless chicken breast
1 tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 ounces Ranch salad dressing
8-10 ounces Italian salad dressing salt, to taste

1. Cut chicken breast into small, bite-sized pieces. Saute in oil until fully cooked. Drain excess liquid and season with garlic powder and pepper. (I have also baked the chicken with the garlic powder, pepper, and a little Italian salad dressing. Next time I am going to make this with left over rotisserie chicken.)
2. In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry.*Add salt to taste. Chill until ready to serve!

The story behind this recipe: I was looking for a dish to bring to a potluck party that could pose as a main course or a side dish. This was a big hit! The salad is flavorful and the ingredients common!
-Tami