1 (17 oz.) pkg. multi-color spiral pasta
1 c. julienne carrots
1/2 c. red and green bell peppers, diced fine
1 c. raw broccoli florets
1 (8 oz.) bottle Paul Prudhomme's poultry seasoning
1 (8 oz.) bottle Ranch dressing
1 (8 oz.) bottle Italian dressing
Blue cheese crumbles (optional)
8 skinless, boneless chicken breasts

Cook pasta according to package. Rinse with cold water. Season chicken breasts, back and front, with poultry seasoning. Grill or sauté. Let cool. Cut in strips and then dice. Add vegetables and chicken to pasta. Mix dressings together and then add to pasta until you reach desired taste and consistency.

Optional: Sprinkle with Blue cheese crumbles. Garnish with slices of fresh fruit.

Makes 6 to 8 servings.