Chicken Caesar Pasta Toss

1. 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. 2

   Meanwhile, in a

3. 3

   , saute chicken in oil until no longer pink. Remove from the heat.

4. 4

   Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.

* Per serving · 4 servings · Values may vary.

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