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Ingredients

• 3/4 pound   cooked penne pasta
• 1 bunch   broccoli florets
• 2 medium   zucchini, cut into -inch slices
• 1 bunch   scallions, thinly sliced
• 1   sweet red pepper, cut into 1-inch slices
• 1 6-ounce can   pitted black olives, drained
• 1 2-ounce jar   pimientos, drained
• 2 cups  chicken breast, cooked and pulled
• 2/3 cup  freshly grated Parmesan cheese, divided

Description

Here's A Delicious Departure From The Usual Summer Picnic Fare. A Great Way To Put Those Fresh Summer Vegetables And Herbs To Good Use -- In A Dish That Will Be Popular With The Whole Crowd.

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