Montreal Chicken Club Pasta Salad

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Don’t salt your pasta water- you’ll get so much flavour from the spice and the bacon that you won’t need it.

Tags: Intermediate, One Hour +, Entrées, Pork, Pasta & Noodles, Chicken/Poultry, Vegetables, Baking, Fry, President's Choice Blue Menu

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3 tbsp (45 mL)	PC Montreal Style Chicken Spice Mix
4	PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
1 pkg (450 g)	PC Splendido Gemelli
6 slices	PC Old Fashioned Style Bacon
1 1/2 cups (375 mL)	PC Mayonnaise - Made with Whole Eggs
3	plum tomatoes
4	green onions, thinly sliced
3 tbsp (45 mL)	chopped fresh parsley

Preheat oven to 400°F (200°C).
Place 2 tbsp (25 mL) of the chicken spice in resealable plastic bag. Add chicken breasts; shake well to coat with spice. Place on baking sheet. Bake in centre of oven for 20 minutes or until cooked through. Transfer to plate. Set aside to cool. When cool enough to handle, cut into 1/2-inch (1 cm) dice.
In large saucepan of boiling water, cook gemelli for 10 minutes or until tender. Drain. Rinse under cold running water. Drain well. Set aside.
Cut plum tomatoes in half lengthwise. Scoop out and discard seeds. Dice tomatoes. Set aside.
Place bacon in cold frying pan. Place over medium-low heat. Cook, turning frequently, until browned and crisp, about 10 minutes. Drain on paper towels. Crumble bacon and set aside.
In large bowl, stir together chicken, pasta, tomatoes, bacon, mayonnaise, green onions, remaining 1 tbsp (15 mL) chicken spice, and 2 tbsp (25 mL) of the parsley. Place on serving platter. Sprinkle with remaining parsley. Cover and chill for at least two hours.

Serve as a meal on a bed of fresh greens, with sliced PC Baguette.