12 ounces small-sized pasta shapes (we used mini bow ties)
1 whole chicken, lightly sprinkled with salt and pepper, grilled and cooled
1 green pepper, diced
1/4 cup diced green onions
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup ranch dressing
2 lemons, juiced
1/4 cup fresh parsley, chopped
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse well with cold water. Pull apart chicken into small pieces. (I prefer pulled chicken to diced because it holds on to the pasta pieces better.) Mix together mayonnaise, sour cream, ranch dressing, lemon juice, parsley and add salt and pepper as you see fit.
In a large bowl mix together pasta, chicken pieces, green pepper and diced green onions. Add dressing and stir until well coated. Store in refrigerator until ready to use.
Makes 10 entree-sized servings.