2/3 c. (6 oz. can) Contadina tomato paste
1 c. water
1/2 c. green onions, sliced
1 tbsp. red wine vinegar
1 tbsp. fresh basil, chopped
1/4 tsp. pepper
2 1/2 c. cooked, chilled chicken strips
2 tbsp. Parmesan cheese, grated
1 tbsp. olive oil
1 med. garlic clove, crushed
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. seasoned salt
10 oz. pasta

In medium bowl, combine tomato paste and water. Stir until smooth. Add remaining ingredients, mix thoroughly. Chill.

Cook, rinse and drain pasta. (If using spaghetti, break into thirds before cooking.) In large bowl, toss pasta with chicken mixture. Serve. Makes 6 cups.