Chicken-Fusilli Salad with Tropical Fruit Dressing - yield 1 serving

4 qt water
8 oz fusilli
1 cup juice packed pineapple chunks, with 1/4 cup juice reserved
1/2 cup mayonaise
2 tsp brown sugar
1 tsp curry powder
1 cup drained, juice packed madarin orange sections
2 cooked skinless chicken breasts cutlets, about 4 ounces each, cut into thin strips
1/2 cup chopped green bell pepper
2 scallions, chopped

Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks, and green bell pepper in a pineapple-curry dressing. Yeild 4 servings.
Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta. return water to a boil. Stir pasta with a long handled wooden fork to prevent it from sticking together. Follow cooking time recommendations on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta in a colander in the sink. alow to cool to room temperature.
Combine reserved pineapple juice, mayonnaise, brown sugar and curry powder in a large bowl.
Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell pepper and scallions and mix well. Chill for 1 hour before serving.

Thanks for your time
D.