Chicken Caesar Pasta Toss Recipe
- 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.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.