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Chicken Caesar Pasta Toss Recipe

Chicken Caesar Pasta Toss Recipe photo by Taste of Home

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Our Test Kitchen sped up Joy Bilbey’s pasta, chicken and asparagus medley flavored with Caesar salad dressing so it’s even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family–it was a hit!

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken Caesar Pasta Toss Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

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 teaspoons olive oil
2 large tomatoes, chopped
2/3 cup reduced-fat Caesar vinaigrette
3 green onions, chopped
3 tablespoons grated Parmesan cheese

Directions

In a Dutch oven, bring 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 the heat.
Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 363 calories, 10 g fat (2 g saturated fat), 67 mg cholesterol, 609 mg sodium, 35 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Chicken Caesar Pasta Toss in Light & Tasty October/November 2007, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicken Caesar Pasta Toss

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Reviewed on Aug. 26, 2009 by caotis

This recipe just cried out to me to be served cold. So, I chilled everything after cooking, and served it as a hot summer day main dish salad. It was fantastic! Serving it cold was the only change I made to the recipe.

Reviewed on Aug. 04, 2008 by nancymcsews

8 points