Chicken Caesar Pasta Toss
Light & Tasty
- try a FREE ISSUE today!
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!
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
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; return to the pan. Add the chicken, tomatoes and vinaigrette. Cook over low heat until heated through. Sprinkle with onions and Parmesan cheese. Yield: 6 servings.