1 tbsp. butter or
margarine
1/3 cup chopped
green bell pepper
1/4 cup sliced
onion
3 cups diced cooked
chicken
1 cup crushed
pineapple, with juice
1/2 cup Russian
salad dressing
1 can (5 oz)
apricot nectar
3 cups rotelle pasta, cooked and drained
Preheat oven to
350F. Melt the butter in a medium skillet over medium heat. Add the peppers and
onions and cook, stirring until tender. Add the chicken, pineapple with juice,
dressing, and apricot nectar. Remove from the heat and toss with the pasta.
Spoon into a casserole or baking dish, cover, and bake for about 20 minutes or
until heated through.