Chicken Caesar Pasta Toss

By Totlxtc

Ingredients

• 3 * 3 quarts water
• 2-1/2 * 2-1/2 cups uncooked tricolor spiral pasta
• 1-1/2 * 1-1/2 cups cut fresh asparagus (1-inch pieces)
• 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 * 2 teaspoons olive oil
• 2 * 2 large tomatoes, chopped
• 2/3 * 2/3 cup reduced-fat Caesar vinaigrette
• 3 * 3 green onions, chopped
• 3 * 3 tablespoons grated Parmesan cheese

Preparation

Step 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.
* 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.


Nutrition 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.