Don't know if this is theirs but maybe it's close. CHICKEN CHIPOTLE PASTA Source: Restaurant/Operation University of Missouri-Columbia Servings: 8 1 tbsp. olive oil 4 oz. green peppers, sliced 4 oz. red peppers, sliced 12 oz. cooked fajita-style chicken thigh strips 2 cups prepared alfredo sauce 1/2 oz. chipotle paste 1 1/2 lb. cooked bowtie pasta 2 oz. grated parmesan cheese Heat oil in large saute pan. Add green and red peppers; cook until tender. Add chicken to peppers and heat through. Add Alfredo sauce and chipotle paste to chicken-pepper mixture; stir to combine and heat 2 to 3 minutes until 165 degrees F. Combine pasta with sauce; stir to coat. Heat 2 to 3 minutes or until 165 degrees F. Portion between 8 plates. Garnish each with 1/4 oz. Parmesan cheese. Serve immediately.

This is a favorite I got from my SIL. It was adapted from the recipe on the label of the key ingredient to this pasta salad - McCormick Salad Supreme Seasoning. PASTA SALAD 12-oz. spaghetti (cook, rinse, cut-up) 8 oz. Italian Dressing (bottled) 1 t. sugar 3 green onions, chopped 1 cucumber, seeded and chopped 1-2 tomatoes, seeded and chopped 1 sweet pepper (color of choice) 1/2 bottle (McCormick) SALAD SUPREME SEASONING (I use much less than this, so try 1 t., or to taste) Mix all ingredients together. Chill overnight. Keeps well in the refrigerator for several days. ------------------ I've altered it over the years to be LOTS of veggies, and only a small amount of pasta, which makes it less heavy and more refreshing. I add Italian dressing to taste (I use MUCH less than the recipe calls for). Once you've made it, it quickly becomes a what's-in-the-refrigerator dish, like it is with most pasta salads. A good recipe when you have a dab of cooked macaroni or spaghetti and some veggies that need to be used up. Although the recipe calls for spaghetti, any kind of pasta will work, and as much or as little as you'd like to use. It's all about the dressing and seasonings. -Grainlady

This one's really different & very good: SUMMER SHELLS WITH SHRIMP & CUCUMBER (serves 8-10) 1 lb medium shrimp, cooked, peeled & deveined 2 small cucumbers, peeled, seeded & chopped 1/2 cup whipping cream 2 TBL lemon juice 1 TBL Dijon mustard Salt & pepper 1/2 cup vegetable oil 15-20 jumbo pasta shells, cooked & drained Chop shrimp coarsely, add cucumbers & toss. In a separate bowl, combine cream, lemon juice & mustard. Add salt & pepper to taste. Gradually add oil in a slow, steady stream, whisking constantly until blended. Set dressing aside. Toss shrimp & cucumbers with half of the dressing. Fill shells with mixture & refrigerate. Pour remaining dressing over shells just before serving. Serve on cups of baby lettuce leaves.~~Food for Thought ORZO WITH DILLED LEMON SAUCE (serves 6-8) 3 TLB fresh lemon juice 1 TBL fresh lemon juice 5 green onions, chopped 3 TBL chopped fresh dill Salt & pepper to taste 1 cup chicken broth, heated 1/4 cup olive oil 1 lb orzo, cooked, drained 1 cup calamata olives, pitted, cut into halves Two 14 oz cans artichoke hearts, drained, rinsed, cut in quarters 4 oz feta cheese, crumbled 6-8 Bibb or Boston lettuce leaves Combine the lemon juice, mustard, green onions, dill, salt & pepper in a blender or processor. Add the hot broth & olive oil 1 at a time in a fine stream, processing constantly until well blended. Add the sauce to the orzo in a large bowl & toss to mix well. Pat the olives dry. Add the olives, artichokes & feta to the orzo mixture & toss to mix well. Serve at room temperature on lettuce leaves on individual salad plates. Garnish if desired with additional fresh dill.~~Bay Tables

Here are a couple of make ahead salad recipes. COPPER PENNY SALAD 4 cups sliced carrots-----------------cook 10 minutes in salted water 2 medium thinly sliced onions 1 medium diced green pepper 1-10 oz. can tomato soup ½ cup oil 1/2 cup brown sugar 1 tsp. dry mustard 1 tsp. worchestershire sauce ½ tsp. salt To cooked carrots add onions and peppers. Mix remaining ingredients and pour over vegetables. Let stand 1 day Will keep for 2 weeks in the refrigerator. BEAN SALAD Drain in a colander, in order 1 can of Kidney beans, 1 can cut of yellow beans, 1 can of cut green beans OptionalÂyou can add a can of chick peas. 1 small to medium red or white onion cut in ringsÂvery necessary as they add flavor to the salad Dressing ½ cup white or red wine vinegar ½ cup sugar ½ cup salad oil 1 tsp salt 1 tbsp dried basil (2 if itÂs fresh) 1 tbsp. prepared mustard Mix together and pour over beans and onions. Refrigerate for a few hours or overnight before using. Keeps for 2 weeks in the refrigerator. A couple of make ahead breakfast recipes. You make them up the night before and pop them in the oven in the morning.Both use bread cut into cubes CHRISTMAS MORNING WIFE SAVER 6 cups bread cubes 1 1/2 cups of 1/2 inch ham cubes 1/4 cup chopped green onions 1-1/2 cups shredded chedar cheese 6 eggs beaten 1-1/2 cups milk or buttermilk 1/2 tsp salt 1/4 tsp pepper Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs. Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer. APPLE FRENCH TOAST 10 slices day old french bread--I have used raisin bread--very good 6 eggs lightly beaten 2/3/4 cups milk 2/3 cups sugar (divided) 1 tbsp. vanilla 4 medium apples-peeled and thinly sliced. 2 tbsp cinnamon 1/2 tsp. nutmeg 1 tbsp. butter or margarine Arrange the bread to cover completely the bottom of a well greased 9x13 pan. Combine eggs, milk, half the sugar and vanilla. Pour half over the bread. Combine the rest of the sugar with the spices. Layer on the apples sprinkling with half the sugar mixture. Pour over this the rest of the egg mixture and sprinkle with the rest of the sugar mix. Cover tightly with saran wrap and refrigerate overnight. Remove from refrigerator while the oven is heating. Bake uncovered @350 for 1 hour or until knife inserted in the center comes out clean One of these is usually standard fare in our house Christmas morning. A few hints for you. If you are bringing hot dishes a crock pot is ideal. It can be plugged in as soon as you get there. If it's hot a square tinfoil roaster filled with ice makes an ideal holder for salads and things you want to keep cool Deligate certain chores to other family members--don't try to do everything yourself. Good luck--I hope everything goes well