1 pkg. tortolinni, cooked and chicken broth
1 lb. spinach
1 sm. red cabbage
4 green onions
6 slices bacon, cooked crisp
1/3 c. olive oil
1/3 c. red wine vinegar
1/4 c. chutney
1 can chicken broth

Cook tortolinni in chicken broth for 15 minutes. Drain. Rinse in cold water. Tear spinach. Shred red cabbage. Crumble bacon. Toss all of the above with dressing of olive oil, red wine, and chutney. Keep refrigerated.