Bistro Chicken Pasta Salad

• 1 oz. rotini pasta, uncooked
• 2 oz. boneless skinless chicken breast
• 1 Tbsp. , divided
• 6 cherry tomatoes, quartered
• 1/4 cup sun-dried tomato halves, sliced
• 1/8 medium red onion, peeled and sliced thinly
• 1 fresh basil leaf, chopped
• 1 oz. ATHENOS Traditional Feta Cheese, crumbled
• 1 cup fresh chopped spinach leaves
• 6 asparagus spears
• 1 tsp. extra virgin olive oil
• 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 cantaloupe, cut into bite-size chunks
• 8 fl oz (1 cup) , favorite flavor

1. Cook pasta per package instructions; drain but do not rinse.
2. Brush chicken with 1 tsp.
3. of the dressing.
4. Place on greased rack of broiler pan.
5. Broil 3 to 4 min.
6. on each side or until cooked through.
7. Slice chicken into strips.
8. Toss pasta, cherry tomatoes, sun dried tomatoes, onion, basil and cheese in medium bowl.
9. Place spinach on a serving plate; add pasta and arrange chicken on top.
10. Drizzle with remaining 2 tsp.
11. dressing.
12. Steam asparagus until crisp-tender; drizzle with olive oil, lemon juice and your favorite salt-free seasoning.
13. Serve cantaloupe for dessert.
14. Enjoy meal with a glass of CRYSTAL LIGHT.

rotini pasta, chicken breast, tomatoes, tomato halves, red onion, basil leaf, cheese, spinach leaves, extra virgin olive oil, lemon juice, cantaloupe, favorite flavor

Taken from www.kraftrecipes.com/recipes/bistro-chicken-pasta-salad-59381.aspx (may not work)