Chicken Ceasar Pasta Toss (skinny)

By learen

Ingredients

• 3 qts water
• 2 1/2 c uncooked tricolor spiral pasta
• 1 1/2 c cut fresh asparagus
• 1 1/2 lbs boneless skinless chicken breast cut into 1 in pieces
• 2 t olive oil
• 2 large tomatoes, chopped
• 2/3 c reduced fat ceasar vinaigrette
• 3 green onions, chopped
• 3 T grated parmesan cheese

Preparation

Step 1

In a Dutch oven, bring water to a boil. Add pasta. Return to a boil and cook 4 min. Add asparagus; cook 6-8 min longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until done. 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.