Ingredients
3 quarts water2-1/2 cups uncooked tricolor spiral pasta1-1/2 cups cut fresh asparagus (1-inch pieces)1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces2 teaspoons olive oil2 large tomatoes, chopped2/3 cup reduced-fat Caesar vinaigrette3 green onions, chopped3 tablespoons grated Parmesan cheese
Preparation
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. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.
