12 oz. Hopkins Inn House Salad Dressing
1 pkg. 3 Chicken Breasts, skinless and boneless
2 oz. Pine Nuts
1 (16 oz.) box Egg and Spinach Fettuccine
2 cups String Beans or Asparagus
2 Tbsp. Olive Oil

1. Marinate chicken breasts in 3 oz. salad dressing for at least 2 hours.

2. Grill or bake chicken until done.

3. Cut chicken into mouth-sized pieces.

4. In frying pan, heat olive oil and brown pine nuts. Set aside

5. Cook fettuccine.

6. Steam string beans.

7. In glass bowl, microwave remainder of Hopkins Inn dressing until hot.

8. In a large pasta bowl, toss pasta, pine nuts, chicken, string beans and dressing.

Note: Can be served hot or cold.