6 oz. spinach egg noodles
1/3 c. olive or vegetable oil
1/4 c. lemon juice
1 tbsp. snipped fresh dill or 1 tsp. dried
1/8 tsp. pepper, or to taste
1 (5 oz.) can premium chunk white chicken, drained
2 carrots, cut in thin 2 inch-long strips
1 (4 oz.) can sliced mushrooms, drained

Cook noodles according to package directions. Meanwhile mix olive oil, lemon juice, dill and pepper in a large bowl. Add hot drained noodles, toss to coat. Add remaining ingredients, toss gently. Cover and chill if made ahead. Bring to room temperature before serving. Makes 2 servings.