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Heather's Recipes


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Chicken Caesar Pasta Toss

Fresh and tasy, be prepared to serve seconds!

2-1/2 cups tricolor spiral pasta
1-1/2 cups cut fresh asparagus (1-inch pieces)
1-1/2 pounds boneless skinless chicken breasts
2 tsp olive oil
2 large tomatoes, chopped
2/3 cup reduced fat Caesar vinaigrette
3 green onions, chopped
3 tbsp grated Parmesan cheese

In a Dutch oven, bring 3 quarts of water to a boil.  Add pasta.  Return to a boil; cook for 4 minutes.  Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink.  Remove from heat.

Drain pasta mixture; return to the pan.  Add the chicken, tomatoes and vinaigrette.  Cook over low heat until heated through.  Sprinkle with onions and Parmesan cheese.


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Topics : Hospitality_Recreation
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05/29/2013 9:25AM
Chicken Caesar Pasta Toss
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