Ingredients:
6 cups cooked penne pasta
2 cups shredded cooked skinless chicken breast
3/4 cup chopped red onion
3/4 cup chopped red and green bell pepper
3/4 cup sliced zucchini
1 can (4 ounces) sliced black olives, drained
1 tsp red pepper flakes
1 tsp salt (optional)
1 can (10 3/4 ounces) reduced-fat condensed cream of chicken soup
1/2 cup lemon juice
1/2 cup grated parmesan cheese
1/2 cup chopped fresh basil (optional)
1/4 cup chopped fresh parsley (optional)
Directions:
Combine pasta,chicken,onion,bell pepper,zucchini, olives,red pepper flakes and salt in large bowl; toss lightly. Combine soup and lemon juice in small bowl;mix well. Pour soup mixture over pasta salad; mix well. Sprinkle with parmesan cheese, basil and parsley.
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