Hearty Pasta Salad

5-6 chicken breasts, cooked and shredded (or chopped)
2 packages bowtie pasta (Da Vinci brand is great!)
1 and ½ tsp salt
¼ tsp pepper
4 T. chopped green onions
1 16 oz bottle of Kraft Coleslaw Dressing
1 ½ cup mayonnaise
2 dashes of thyme
1 pinch of ginger
2 cups diced celery
3-4 cups red grapes, halved
2-3 unpeeled, diced apples
2 20 oz. cans of pineapple tidbits
1 ½ cups slivered almonds


Boil chicken with salt and pepper on low heat until cooked thoroughly. Cut and shred into small pieces. Set aside. Cook the pasta using the remaining chicken broth (you may need to add a little extra water) for 12 minutes on a rolling boil. Rinse and drain. In large bowl, combine pasta, chicken, spices, onions, bottle of dressing and mayo. Try hard not to tear pasta while mixing up. Refrigerate. (this can be done the night before) Right before serving, add celery, grapes, apples, pineapple, and almonds. Add more mayo if you need to moisten it a bit. (You want it moist and covered well with the dressing.) Add more salt and pepper if desired.