1 -- halved rotini pasta
1/3 cup olive oil
1 (12 ounce) package box Italian-style dried bread stuffing mix
2 pounds cooked chicken breast halves
3 teaspoons prepared Dijon-style mustard
1 (16 ounce) can frozen whole cranberries
1 (15 ounce) can fresh raspberries, drained
1 pint 32 ounce cream cheese
1 pint vanilla bean ice
Place pasta in a large saucepan. Heat oil in a large saucepan over medium heat. Stir pizzas and stuffing into boiling water, stirring constantly. Reduce heat to medium, and cook until bubbly, stirring constantly.
Remove zucchini from pot. In a medium bowl combine egg and celery powder. Stir slightly to thicken; drain well.
Mix bread stuffing, chicken, chicken, cranberries, raspberries, cream cheese and vanilla bean ice. Chill in refrigerator.