2 1/2-3 lb. chicken quarters
2 pkg. Italian dressing mix
Oil as directed on packages
Lemon or vinegar as directed on packages
1/2 lb. pasta
1/2 c. chopped onion
1/2 c. chopped celery
1/3 c. chopped green pepper
1/2 c. grated carrot
1/4 c. fresh, chopped parsley
1 tsp. oregano

Wash chicken, put in flat pan. Prepare salad dressing as directed on package. Pour over chicken. Let marinate overnight in refrigerator, turning pieces occasionally. Grill chicken on barbecue or broil in oven, brushing occasionally with marinade.

When chicken is cooked, boil water in medium pan. Cook pasta until tender but not mushy. Drain.

Heat marinade from chicken to boiling. Add onions, celery, green pepper and carrot. Saute for 2 minutes. Add parsley and oregano. Pour over cooked pasta. Stir lightly until blended. Pile onto large platter. Place grilled chicken pieces on top of pasta. Serve immediately. Makes 6-8 servings. Note: This salad is good cold too! Remove leftover chicken from bones. Cut into bite-size chunks. Add to pasta along with 1/2 cup more chopped celery for crunch.