Cajun Chicken Pasta Salad

• 4-5 chicken breasts
• season salt
• 2-3 Tbs butter
• Cajun seasoning spice for poultry (comes in jar)
• Steak sauce
• 2 16oz bags Rotelli or bow tie pasta
• green, red, and yellow pepper (1 each)
• 1 jar sun-dried tomatoes, packed in olive oil (must be packed in olive oil)
• 1/2-1 C pine nuts (opt)
• 1 red onion
• 1 bottle Caesar dressing
• 1 bottle Newmann's balsamic vinegar

Season chicken breasts with season salt, grill; shred into bite-sized pieces. In frying pan, melt butter. Stir in grilled chicken and cajun seasoning spice to taste. Coat chicken lightly with steak sauce, set aside. Cook, rinse, and cool pasta; set aside. Cut peppers into strips and then in half again. Cut sun-dried tomatoes into tidbits and chop as much red onion as desired into small strips. Overnight or several hours before serving, combine pasta, chicken, tomatoes, pine nuts, peppers, onion, and dressings in a large serving bowl. Refrigerate. Serve cold.
Chicken may also be cooked in chunks in a frying pan.