Serves 6-8 as main dish, 12 as side dish. Cook:

14 oz. box Mueller's "Ruffles" pasta or others, as desired

Place in colander:

1 pkg. frozen green peas
2 c. sm. broccoli flowerets, raw

Drain pasta over vegetables. Rinse with cold water. Set aside.

Combine in separated bowl and set aside:

1 c. "light" Miracle Whip
1 tsp. water
1-1 1/2 Dijon or Honeycup mustard
2 dashes hot pepper sauce or Tabasco
1/2 tsp. Worcestershire sauce
Several dashes pepper
Curry to taste (approximately 2 tablespoons)

Cover with water:

6 chicken breasts

Add few dashes dried dill and 1 small onion quartered. Cook chicken, onion and dill 20 to 30 minutes or until done. Bone and cut chicken into bite sized pieces. Discard onion. Combine pasta, vegetables, sauce, 1 cup golden raisins and chicken. Line serving bowl with ruffled lettuce or kale and place in bowl.

SERVING SUGGESTIONS: For an informal summer buffet, serve with two other salads: fresh fruit tossed with low fat raspberry yogurt and a green salad. Crusty French bread and butter.

For a change, reduce the Tabasco and curry and add sun-dried tomatoes in place of raisins. A small can of sliced water chestnuts can be added also in place of raisins (this works best with more curry).