Chicken Caesar Pasta
Sugar snap peas, strips of chicken and greens with pasta and dressed with a garlicky Caesar salad dressing.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
chicken breast halves, boneless, skinless
sliced, across the grain |
|
| 8 | ounces |
salad dressing, caesar
divided |
* |
| 2 |
scallions, spring or green onions
thinly sliced |
|
|
| 10 | ounces |
sugar snap peas
frozen |
*
|
| 1 |
carrots
thinly sliced |
|
|
| 1 | cup |
spinach
fresh torn |
|
| 8 | ounces |
bow-tie pasta (farfalle)
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
sliced, across the grain |
|
| 231.2 | ml/g |
salad dressing, caesar
divided |
* |
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 289 | ml/g |
sugar snap peas
frozen |
*
|
| 1 | each |
carrots
thinly sliced |
|
| 237 | ml |
spinach
fresh torn |
|
| 231.2 | ml/g |
bow-tie pasta (farfalle)
cooked |
|
Directions
Sauté chicken in 3 tablespoon Caesar dressing in a large skillet 4 to 5 minutes or until almost done.
Add green onions, peas, and carrot; cook, stirring occasionally, 4 to 5 minutes or until crisp-tender.
Add spinach; cook, stirring occasionally, 1 to 2 minutes or until wilted.
Toss with pasta, and serve with remaining Caesar dressing.
