Chicken and Pasta Salad
- 8 oz. bow tie pasta
- 1 C. (8 oz.) Thousand Island dressing
- 1/2-pint (8 oz.) sour cream
- 2 tsp. lemon juice
- 2 C. cut up cooked chicken
- 2 C. green, red or yellow peppers, thinly sliced
Cook pasta according to package directions; drain and rinse with cold water until completely cooled. In a large bowl, blend dressing, sour cream and lemon juice; stir in chicken and peppers. Add pasta and toss well; chill. Sprinkle, if desired, with paprika.