3 boneless skinless chicken breasts (cooked)
12 ounce box tri-color Rotini
1 cup Cherry tomatoes, quartered
1 cup broccoli florets (torn fine)
1 scallion sliced fine with 1/2 the green
1 large clove garlic, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh basil, chopped
2 sprigs fresh rosemary, stripped and chopped
1/4 cup plus extra virgin olive oil
2 tbsp seasoned rice wine vinegar
2 tbsp balsamic vinegar
Salt and Pepper ground, to taste
Fresh grated Parmesan

Cook Pasta with a few drops of olive oil according to package directions. Chop chicken breasts in bite size pieces. Add tomatoes, scallions, and broccoli, with drained pasta. Flash fry chopped garlic and onion, do not brown. Add olive oil and vinegar to pan then add chopped basil and rosemary. Pour this over the chicken, pasta and vegetable mix. Mix well and adjust salt, pepper and Parmesan to taste.

Can be served at room temperature or chilled.

Submitted by: E. Weimann