Chicken Caesar Pasta Toss |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Our Test Kitchen sped up Joy Bilbeyâs pasta, chicken and asparagus medley flavored with Caesar salad dressing so itâs even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry familyâit was a hit! 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.
|
|