Chicken and Fettuccine Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2.5 cups broccoli florets 
• 1 cup carrots diagonally sliced
• 0.8 cup celery diagonally sliced
• 12  cherry tomatoes halved
• 2.5 cups chicken breast cooked chopped
• 6 ounces fettuccine barilla uncooked
• 2.5 tablespoons horseradish prepared
• 0.3 cup dressing fat-free italian
• 0.3 cup mayonnaise low-fat

Equipment

• bowl

Directions

1. Cook fettuccine according to package directions, omitting salt and fat.
2. Drain and rinse under cold water; drain again. Set aside.
3. Cook broccoli, carrot, and celery in a small amount of boiling water 6 minutes or until crisp-tender.
4. Drain; plunge into ice water, and drain again.
5. Combine cooked fettuccine and broccoli mixture in a large bowl.
6. Combine Italian dressing and next 3 ingredients; stir well.
7. Add to fettuccine mixture; toss gently. Stir in chicken and tomato.