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.