Ingredients:

• 4 chicken breast fillets
• 4 TBSP low fat creamy type salad dressing
• 1/2 LB Bowtie macaroni, cooked & chilled
• 1 LB fresh Spinach leaves, stems removed
• 1/2 LB fresh mushrooms, sliced
• 1 large or 2 small/medium Cucumber, peeled & sliced
• 1/2 cup parmesan cheese (freshly grated is best, but canned is fine)

Dressing for Salad:

• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar  (or other salad vinegar)
• 1/2 tsp Beau Monde (or seasoned salt)
• 1/4 tsp ground cinnamon
• 1/4 tsp dry mustard
• ground black pepper, to taste

Preparations:

Early in day:

1. Cook pasta
2. Cut slits in the chicken, 3/4 inch apart, keeping chicken piece intact.
3. Spread the low fat dressing all over the chicken (use your hands, it's
   easier).  Refrigerate until ready to cook.

Getting Ready for dinner:

1. Combine Spinach, mushrooms, cucumbers & pasta into serving bowl.
2. Combine all salad dressing ingredients into small container with tight fitting lid.  Shake well.
3. Broil chicken 3-4 inches from heat, turning when browned

Assembly:

1. Pour dressing over pasta mixture.  Mix well. 
2. Sprinkle parmesan cheese over all, mix just a bit. 
3. Lay the chicken pieces over the top. 
4. Serve with some great rolls & you're all set!