Chicken Alfredo Pasta Salad

Ingredients

• 16 ounce alfredo sauce 
• 14 ounce artichoke hearts drained quartered canned
• 5 slices bacon chopped
• 2.3 ounce olives black sliced canned
• 0.5  cucumber sliced
• 5  green onions sliced
• 2 teaspoons penzey's southwest seasoning italian
• 2  roma tomatoes seeded chopped (plum)
• 2  chicken breasts boneless skinless
• 16 ounce tri-color rotelle pasta 
• 0.3 cup vinegar 

Equipment

• bowl
• frying pan
• paper towels
• oven
• pot
• plastic wrap
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts onto a roasting pan; season with Italian seasoning,
3. Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.
4. Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.
5. Bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta in cold water until cooled; drain.
6. Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
7. Pour vinegar and Alfredo sauce over the pasta mixture; stir to combine.
8. Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.