Grilled Chicken Pasta
Baked chicken, from the deli, diced
|1, 8oz. package|
Bow tie pasta
Fresh sugar snap peas, trimmed and strings removed
Large carrots, thinly sliced
Torn fresh spinach
Fresh rosemary, minced
Low fat caesar dressing
Freshly grated parmesan and rosemary sprigs
Cook pasta according to package directions; keep warm.
Add olive oil to large skillet, heating oil. Add shallots, peas and carrots. Cook 4-5 minutes over medium-high heat until tender crisp, stirring occasionally.
Add spinach and rosemary. Cook for 1-2 minutes until spinach is slightly wilted. Add chicken and dressing; heating and tossing gently.
Place on serving platter or plates. Garnish with fresh parmesan cheese and rosemary sprigs. Serve immediately.