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Submitted by: Chris Taylor from Bountiful, UT
Originally shared on the web 01/04/2012

8-oz. pkg. refrigerated cheese tortellini, uncooked
2-1/2 c. rotelle pasta, uncooked
1 c. frozen mixed vegetables
1 c. deli roast chicken, chopped
2 T. lemon pepper, or to taste
ranch salad dressing to taste

In separate saucepans, cook tortellini and rotelle according to package directions, adding frozen vegetables to rotelle pan. Drain; combine in a large serving bowl. Add chicken to pasta; sprinkle generously with lemon pepper. Add salad dressing to desired consistency and toss to mix. May be served warm or chilled. Serves 6 to 8.