Bistro Chicken Pasta Salad

• 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

1. COOK pasta per package instructions; drain but do not rinse.
2. 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.
3. STEAM asparagus until crisp-tender; drizzle with olive oil, lemon juice and your favorite salt-free seasoning.
4. SERVE cantaloupe chunks topped with 1/2 cup frozen yogurt per serving for dessert.
5. ENJOY meal with 8 fl oz CRYSTAL LIGHT per person.

rotini pasta, boneless skinless chicken breast, italian dressing, tomatoes, tomato halves, red onion, fresh basil, cheese, spinach leaves, extra virgin olive oil, lemon juice, cantaloupe, vanilla yogurt

Taken from www.epicurious.com/recipes/member/views/bistro-chicken-pasta-salad-50024362 (may not work)