Vegetable Pasta Salad I

Ingredients

• 8 ounces vegetables mixed frozen
• 2 tablespoons olive oil 
• 1 pound rotini pasta 
• 4 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless

Equipment

• oven
• pot

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
3. Bring a large pot of lightly salted water to a boil.
4. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
5. minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain.
6. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.