Chicken Penne and Asparagus Salad

By lindybug

1 1/2 cups= 6 pts

You can replace the asparagus with snow peas, sugar snap peas or broccoli.

Ingredients

• 1/2 lb skinless boneless chicken breasts, cut into 2x1/2" strips
• 2 tsp seasoning for poultry and meat
• 1/4 (1 lb) box penne (about 1 1/3 cups)
• 1 lb asparagus, trimmed and cut diagonally in thirds
• 2 med. tomatoes, chopped
• 1 cup chopped fresh basil
• 1/4 cup (1 oz) grated Romano cheese
• 2 garlic cloves, minced
• 1 Tbsp extra virgin olive oil
• 1/4 tsp salt

Preparation

Step 1

1. Sprinkle the chicken with the seasoning. Spray a large nonstick skillet w/ nonstick spray and set over med-high heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 min.

2. Meanwhile, cook the pasta according to pkg directions, omitting salt, if desired. With a strainer or slotted spoon, transfer the pasta (reserving the water in the pot)to a colander. Rinse pasta under cold water; drain and transfer to a large bowl.

3. Add asparagus to the same pot of boiling water and cook until crisp-tender, about 3 min. Rinse under cold running water to stop the cooking; drain and add to pasta. Add chicken, tomatoes, basil, cheese, garlic, oil and salt; toss well to coat and serve at once.