1 lb Tri Colored Rotini (cooked)
2 c West Creek Italian Chicken Breast
2 c Button Mushrooms
2 c Shitake Mushrooms
2 c Portobello Mushrooms
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
1 c Sun dried Tomatoes
1 c Artichoke Quarters
½ Bunch Green Onions (Diced)
½ c Fresh Parsley (Minced)
1 c Balsamic Vinaigrette
½ Tsp Kosher Salt
1 Tsp Black Pepper
1 Pint Cherry Tomatoes (cut in half)
Heat oil in sauté pan over medium high heat, add mushrooms and cook for 2-3 minutes then reserve. Combine all other ingredients in a bowl and toss with dressing, portion onto six plates and serve.