Ingredients
3
cups uncooked mini lasagna (mafalda) noodles (6 oz)
2
cups fresh sugar snap peas, trimmed, halved
3/4
cup creamy Caesar dressing
2
tablespoons chopped fresh mint
1
tablespoon red wine vinegar
1/2
teaspoon salt
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4
cup chopped red onion
Preparation
In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.
