Grilled Chicken And Pasta Salad - cooking recipe

Ingredients

1 (16 oz.) bow tie pasta, cooked and drained
1 (12 oz.) jar marinated artichoke hearts, drained
1 (7 oz.) jar roasted red peppers, drained and sliced
1/3 c. slivered black olives
1 c. Ragu chunky garden-style super vegetable primavera pasta sauce
1/2 c. olive oil
2 Tbsp. wine vinegar
2 Tbsp. minced fresh parsley
1/2 tsp. salt
1 lb. boneless, skinless chicken breasts
1 Tbsp. toasted pignoli nuts

Preparation

In large bowl, thoroughly combine first 9 ingredients.
Cover and chill.
Broil or grill chicken until thoroughly cooked. Thinly slice cooked chicken and serve warm over pasta salad. Garnish with pignoli nuts.