DRESSING 1/2 cup orange juice
1 tablespoon lemon juice
1 tablespoon honey
3 tablespoons balsamic vinegar

PASTA 1 lb fun pasta shapes -like rotelli or penne
2 grilled or baked boneless, skinless chicken breasts, cubed (1 1/2 cups)
1 1/2 cup seedless red grapes, sliced
1/2 red and green bell pepper, julienne
1/2 cup jicama cubed or celery, chopped
4-6 green onions, thinly sliced
Bunch of broccoli florets, steamed (1 cup)
2 sticks (1 ounce each) part skim milk string cheese, torn into 1 inch long strips
1/4 cup dry roasted peanuts, chopped
Salt and pepper, to taste
Fresh parsley for garnish

METHOD

1. Make the dressing by mixing the orange juice, lemon juice and honey together. Heat this in a microwave (with a grownup’s help) for 1 minute to melt the honey. This will make it easier to mix together. Add the balsamic vinegar, mix well and set aside.
2. Grill or bake (with adult’s help) chicken, cool and cube. Prepare the other ingredients as listed above for the pasta and set aside.
3. Cook the pasta shapes in boiling, salted water. Drain and gently rinse with cool water until the pasta is cold. This will keep the pasta from overcooking and sticking together. Drain a second time and place in a large, shallow serving bowl.
4. Add the chicken, grapes, jicama or celery, green onions and bell pepper to the pasta and toss well. Drizzle in the dressing and toss again. Add the broccoli, cheese and peanuts and toss once more. Season to taste with salt and pepper.
5. Garnish with parsley and serve at room temperature.

ENJOY ! This recipe was provided by Pasta Press Magazine. This quarterly magazine features great new pasta recipes which are all under 20% of calories from fat! Erica has a cooking column titled "Beyond Macaroni & Cheese". 1 year is $8.95. Subscribe to: Pasta Press, P.O. Box 3070, San Diego, CA. 92163.