Lornet'S Chicken Macaroni Salad - cooking recipe

Ingredients

1 lb. rigatoni macaroni
20 oz. crushed pineapple in its own juice, drained
3 carrots, diced
8 oz. smoked turkey sausage
1/2 Vidalia onion, chopped
2 to 3 fillets chicken breasts
1 c. frozen baby peas
1 to 1 1/2 c. Hellmann's reduced fat mayonnaise
4 Tbsp. pickle relish
sliced pineapple

Preparation

Boil macaroni until cooked; drain.
Boil sausage until cooked, then dice it.
Boil peas and chicken.
Shred chicken when cooled. Drain peas.
Mix together.
Salt and pepper to taste.
Place on serving dish.
Garnish with
parsley and pineapple slices.
Yields 8 to 10 servings.