2 grilled chicken breasts
1 (16 oz.) box angel hair pasta
2 tbsp. butter
1 1/2 cups of broccoli tops, fresh or frozen (thawed)
1 cup frozen corn (thawed)
1/2 cup diced sweet onion
1 (16 oz.) bottle ranch salad dressing

Prepare the pasta according to the directions on the box; drain well.

Cut the chicken breast into bite size chunks. Melt butter in a skillet; add vegetables and sauté until onion is cooked.

In a large bowl, combine the pasta, chicken and vegetables; toss gently. Cool. Stir in salad dressing. Chill several hours.

Serves 8 to 10.

Submitted by: Judy Brannock (B&B)