Grilled Chicken Pasta Salad with Caramelized Onion, Fennel and Mango

*From Picky Palate

2 Tablespoons extra virgin olive oil

½ Cup onion, finely chopped

½ lb campanelle pasta noodles

¼ Cup finely chopped fennel (if you don’t have it, just use additional onion)

2 Cups grilled chicken breast, cubed

1 red or orange bell pepper, diced1

½ Cups quartered zucchini

3 Cups broccoli florets

2 mangos, peeled and cubed

½ bottle Kraft Tuscan House Italian Dressing or Zesty Italian, 16 fl oz size

Couple pinches kosher salt

Heat oil into a large skillet over medium heat.

Saute onions and fennel for 5 minutes, then reduce heat to low and cook until golden.

Let cool for 10 minutes.

Cook pasta according to package directions, drain and place into a large bowl with the onions/fennel.

Toss in rest of ingredients, gently stirring to coat.

Cover and refrigerate for at least 30 minutes before serving.

4 servings