This isn't my recipe, but it sure is good. You can make this with chicken instead of shrimp. I only adjusted the amount of dressing in the recipe or it was rather dry. ( I took the picts tonight when we had it for dinner) Shrimp (or chicken) Noodle Bowl 8 ounces uncooked angel hair pasta 1 pound cooked small shrimp ( 0r 1lb cooked chicken diced/shredded) (I bought the bigger shrimp, pulled off the tails and cut them in half to get more shrimp through out the dish) 2 cups broccoli coleslaw mix 6 green onions, thinly sliced 1/2 cup minced fresh cilantro 1 cup reduced-fat sesame ginger salad dressing (I used "Mazetti's" Asian Ginger salad dressing, better taste than Newmans) (*optional sunflower or sesame seeds added on top of each serving) Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add shrimp (chicken), coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat Cover and refridgerate, about 2 hours, toss well before serving.

"I Made This........105" This recipe is sized for a restaurant. You may want to divide it down to a smaller quantity. Dice 1 1/2 large onion. In a pot, add some olive oil, and the diced onion and two tablespoons minced garlic. Saute till the onions are translucent, about 10 minutes or so. Add all of the following.... 4 zucchini, quatered and sliced 2 yellow squash, quatered and sliced 2 red bell peppers, chopped 8 ripe tomatoes, peeled, seeded and chopped, or use canned tomatoes, drained. 1/2 cup tomato paste 2 1/2 quarts chicken or vegetable stock white pepper sea salt thyme basil majoram oregano 2 tablespoons capers Bring to a boil, then simmer until vegetables are tender. Add pasta, and cook till done. I used Piccolini, which are mini penne, from Barilla