Chicken & Asparagus Pasta with Mushrooms

• 8 ounces portobello mushrooms, sliced
• 1 pound fresh asparagus, cut into 2-inch pieces
• 1 cup KRAFT Balsamic Vinaigrette Dressing
• 2 Tbsp. chopped sun-dried tomatoes
• 2 cups bow tie pasta or shell pasta, cooked, drained
• 1 pkg. (6 oz.)

1. Cook mushrooms and asparagus in 1/4 cup dressing in large skillet just until tender, stirring frequently.
2. Add remaining dressing, tomatoes, pasta and chicken; cook, covered, 5 minutes or until heated through.

portobello mushrooms, fresh asparagus, tomatoes, pasta

Taken from www.kraftrecipes.com/recipes/chicken-asparagus-pasta-mushrooms-51987.aspx (may not work)