Chicken & Prosciutto Pasta Salad

Ingredients

20-5 oz. SilverBrook Boneless, Skinless Chicken Breast
             RFS Item 35774
10 lbs. Villa Frizzoni Farfalle, cooked and cooled
           RFS Item 28856
10 oz. Markon First Crop Jumbo Red Onion, 1/4" diced
          RFS Item 71337
20 oz. Prosciutto, 1/2" diced (or subsititute with bacon or panchetta)
2 1/2 lbs. green beans, blanched and cooled
1 1/4 lbs. roasted red peppers, julienned
5 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese
        RFS Item 70946
1 1/4 quarts Culinary Secrets Royal Caesar Dressing
                   RFS Item 12434
20 fresh basil sprigs, whole

Directions

1. For one order, grill 5 oz. of chicken, cool and dice into 1/2" pieces.

2. In a medium sized mixing bowl, combine chicken with 8 oz. of pasta, 1/2 oz. of onion, 2 oz. of green beans, 1 oz. of roasted red peppers and 2 fl. oz of Culinary Secrets Royal Caesar Dressing.

3. Transfer mixture to chilled serving bowl and top with 1/4 oz. Parmesan cheese and 1 oz. of the diced Prosciutto. Garnish with fresh basil.

Yield: 20 servings