Great dish for a busy weeknight!
3 quarts water
2-1/2 cups uncooked tricolor spiral pasta
1-1/2 cups cut fresh asparagus (1-inch pieces)
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp olive oil
2 large tomatoes, chopped
2/3 cup Caesar vinaigrette
3 green onions, choppws
3 tbsp grated Parmesan cheese
Bring the water to a boil in a Dutch oven. 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 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.
Image: Wikimedia Commons