Mexican Tossed Pasta Salad - cooking recipe

Ingredients

3 c. water
1 c. orzo pasta
2 Tbsp. olive oil
1/2 c. sweet red pepper
1/2 c. green onions
1/2 c. sliced olives
2 c. shredded Cheddar cheese
2 tsp. chicken bouillon
1 clove garlic, minced
12 oz. boneless chicken breast, cut into bite size pieces
1 (4 oz.) can chopped green chilies

Preparation

Bring water and bouillon granules to boil.
Stir in pasta and cook 5 minutes or until tender.
Drain and set aside.
Saute garlic in oil 1 minute; add chicken and saute 3 to 4 minutes or until chicken is barely cooked.
Stir in red pepper, green onions, olives and chilies.
Cook until peppers are crisp but tender. Remove from heat; toss with pasta and Cheddar cheese.
Serve with salsa.