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CHICKEN PASTA SALAD 
4 whole chicken breasts, cooked, skinned & boned
2 lbs. fettucini, cooked & drained
4 zucchini, thinly sliced
1 c. chopped green onions
1 1/2 c. snow peas, blanched & refreshed
1 1/2 c. parsley
1/2 c. grated Parmesan cheese

ROSEMARY MARINADE:

1 1/2 c. oil
3/4 c. lemon juice
2 garlic cloves, minced
5 tsp. sugar (or to taste)
2 1/2 tsp. dry mustard
3 tbsp. minced fresh rosemary or 3 tsp. dry rosemary
1 1/4 tsp. salt

Combine marinade ingredients and mix well.

Slice the chicken into thin strips and combine with the fettucini. Reserve 1/3 cup of the marinade for later use and pour the rest over the chicken and fettucini. Add the zucchini, onions and snow peas. Toss well and chill. Two hours before serving, toss with remaining marinade, parsley and cheese.

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