BISTRO CHICKEN PASTA SALAD

BISTRO CHICKEN PASTA SALAD image

Categories Chicken

Number Of Ingredients 14

4 oz. rotini pasta, uncooked
8 oz. boneless skinless chicken breast
1/4 cup KRAFT FREE Viva Italian Dressing, divided
20 cherry tomatoes, quartered
1/2 cup sun-dried tomato halves, sliced
1/4 medium red onion, peeled and sliced thinly
4 fresh basil leaves, chopped
4 oz. ATHENOS Traditional Feta Cheese, crumbled
4 cups fresh chopped spinach leaves
16 asparagus spears
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 cantaloupe, cut into bite-size chunks
2 cups frozen vanilla yogurt

Steps:

COOK pasta per package instructions; drain but do not rinse. BRUSH chicken with 1 Tbsp. of the dressing. Place on greased rack of broiler pan. Broil 3 to 4 min. on each side or until cooked through. Slice into strips. Toss pasta, cherry tomatoes, sun dried tomatoes, onion, basil and cheese in medium bowl. Place spinach on serving plates; top with chicken and pasta mixture. Drizzle with remaining 3 Tbsp. dressing. Divide into 4 equal portions. STEAM asparagus until crisp-tender; drizzle with olive oil, lemon juice and your favorite salt-free seasoning. SERVE cantaloupe chunks topped with 1/2 cup frozen yogurt per serving for dessert. ENJOY meal with 8 fl oz CRYSTAL LIGHT per person.