Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pack | (16 ounce size) rigatoni or ziti macaroni |
| 2 cups | Cut-up cooked chicken |
| 2 mediums | Tomatoes, chopped (about 2 cups) |
| 2 \N | Green onions (with tops), sliced |
| 2 \N | Cloves garlic, crushed |
| 3 tablespoons | Chopped fresh parsley |
| 1 \N | L/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Coarsely cracked pepper |
| 2 tablespoons | Olive or vegetable oil |
Cook rigatoni as directed on package; drain. Mix remaining ingredients. Toss with rigatoni. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving. Serve with freshly ground pepper if desired.
From the files of Al Rice, North Pole Alaska. Feb 1994