Back to Chicken Caesar Pasta Toss

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken Caesar Pasta Toss Recipe

Chicken Caesar Pasta Toss Recipe

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!
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 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.

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.

Reviews for Chicken Caesar Pasta Toss

Sort By :
MY REVIEW
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
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
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
Reviewed Aug. 4, 2008

"8 points"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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