Chicken Caesar Pasta Toss Recipe

4.5 5 9
Chicken Caesar Pasta Toss Recipe
Chicken Caesar Pasta Toss Recipe photo by Taste of Home
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Chicken Caesar Pasta Toss Recipe

Read Reviews
4.5 5 9
Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL 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. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese. Yield: 6 servings.
Originally published as Chicken Caesar Pasta Toss in Light & Tasty October/November 2007, p27

Nutritional Facts

1-1/3 cup: 363 calories, 10g fat (2g saturated fat), 67mg cholesterol, 609mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.
  3. Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese. Yield: 6 servings.
Originally published as Chicken Caesar Pasta Toss in Light & Tasty October/November 2007, p27

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Reviews forChicken Caesar Pasta Toss

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juicyfruit007 User ID: 1404522 252939
Reviewed Aug. 20, 2016

"Pretty good but nothing to gush about."

MY REVIEW
richard1022 User ID: 6024362 59628
Reviewed Jan. 11, 2014

"This was soooo good. Made with light Caesar dressing from refrigerated section of grocery since that is what we use. Used regular corkscrew pasta. Those were the only changes. Will eat remaining cold as others suggested. Would definately make again."

MY REVIEW
cherrob2 User ID: 1140152 59627
Reviewed May. 24, 2013

"I used leftover rotissere chicken, farfalle pasta, and feta cheese. Everyone loved it! Our life skills class at school followed the recipe, but grilled the chicken and served the recipe cold. This was a big hit too! Great recipe."

MY REVIEW
caotis User ID: 3381089 71287
Reviewed Aug. 26, 2009

"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."

MY REVIEW
nancymcsews User ID: 2221372 149051
Reviewed Aug. 4, 2008

"8 points"

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