Chicken Caesar Pasta Toss
Chicken Caesar Pasta Toss might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 324 calories, 21g of protein, and 18g of fat. For $1.43 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up water, spiral pasta, parmesan cheese, and a few other things to make it today. This recipe is liked by 942 foodies and cooks. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 81%, this dish is awesome. Try Mediterranean Pasta Caesar Toss, Chicken Caesar Pasta Salad with Light Caesar Dressing, and Easy Caesar Toss for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1-1/2 cups cut fresh asparagus (1-inch pieces)
3 green onions, chopped
2 teaspoons olive oil
3 tablespoons grated Parmesan cheese
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2-1/2 cups uncooked tricolor spiral pasta
2 large tomatoes, chopped
2/3 cup reduced-fat Caesar vinaigrette
3 quarts water
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions 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. Yield: 6 servings. Originally published as Chicken Caesar Pasta Toss in Light & TastyOctober/November 2007, p27 Nutritional 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, bring water to a boil.
2. Add pasta. Return to a boil; cook for 4 minutes.
3. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.
4. Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink.
5. Remove from the heat.
6. Drain pasta mixture.
7. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.
Nutrition Information:
covered percent of daily need
