Instructions:

Bistro Chicken Salad

2 cups cooked penne pasta, cooked
1 cup cherry tomatoes, quartered
4 ounces crumbled feta cheese
1/2 cup bottled fat-free Italian salad dressing
1/3 cup fresh basil, lightly packed and cut into strips
1/4 cup red onion, chopped
1/4 cup sun-dried tomatoes, dehydrated and
    reconstituted, chopped
2 (4 ounce) boneless skinless chicken breasts,
    grilled or broiled, cut into thin slices

Toss all ingredients together except the chicken. Top pasta mixture with chicken. Serve warm or chilled.

Makes 4 servings.

290 calories, 9g fat, 4g fiber

6 WW points