Confetti Pasta
Ingredients
- 12 ounces angel hair pasta
- 4 boneless skinless chicken breast halves, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 16 ounces bottle creamy pepper Parmesan salad dressing
- 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 10 ounces fresh asparagus spears, trimmed and sliced
Instructions
Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet coated with nonstick cooking spray, cook chicken and bell pepper over medium-high heat 6 to 8 minutes, or until chicken is no longer pink inside, stirring constantly. Add dressing, sun-dried tomatoes, and asparagus spears and stir until heated through. Transfer pasta to the skillet and toss to coat with the sauce. Cook 1 to 2 minutes, or until pasta is heated through. Serve immediately.
