1.Cut chicken into 1-inch chunks. Salt and pepper lightly, if desired. In medium bowl, blend dressing ingredients of olive oil, white wine vinegar, salt, basil leaves, oregano leaves, and minced garlic (optional).
2. In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
3. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
4. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving. Serve at family reunions and other large gatherings.
