Rotini Nicoise with Lemon Vinaigrette

Serves 6

1 pound Rotini, Twists or Spirals, uncooked
2 cups canned white beans (cannellini), rinsed and drained
2 cups cooked chicken breast, cut into chunks (about 1/2 pound)
1 14-oz. can artichoke hearts packed in water, drained

Vinaigrette:
1/4 cup olive or vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. freshly ground black pepper

Garnish:
12 cherry tomatoes
8 oz. green beans, blanched and refreshed in cold water
16 black olives

Prepare pasta according to package directions; drain. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl. Add white beans, chicken and artichoke hearts and toss well.

In a medium bowl, whisk together all the vinaigrette ingredients. Pour vinaigrette over pasta mixture and toss well. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad.