Bistro Chicken Pasta Salad

• 1 12 cups rotini pasta
• 8 ounces skinless chicken breast halves, raw
• 14 cup kraft free viva Italian dressing
• 1 lb asparagus spear
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 14 teaspoon ground black pepper
• 20 cherry tomatoes
• 12 cup sun-dried tomato
• 14 red onion
• 14 cup fresh basil
• 3 ounces athenos traditional feta cheese
• 12 lb spinach leaves
• 1 cantaloupe
• 2 cups vanilla frozen yogurt

1. COOK pasta per package instructions; drain but do not rinse.
2. BRUSH chicken with 1 tablespoons of the dressing.
3. Place on greased rack of broiler pan.
4. BROIL 3 to 4 minutes on each side or until cooked through.
5. MEANWHILE, steam asparagus (1 pound = about 18 large spears) until crisp tender; drizzle with olive oil, lemon juice and black pepper to taste.
6. TOSS pasta, tomatoes, onion, basil and cheese in medium bowl.
7. Place on serving plate topped with spinach (1/2 pound = about 4 generous cups chopped spinach); top with chicken.
8. Drizzle with remaining dressing.
9. SERVE cantaloupe chunks topped with 1/2 cup of frozen yogurt per person.

rotini pasta, chicken, spear, extra virgin olive oil, lemon juice, ground black pepper, tomatoes, tomato, red onion, fresh basil, feta cheese, spinach leaves, cantaloupe, vanilla frozen yogurt

Taken from www.food.com/recipe/bistro-chicken-pasta-salad-155096 (may not work)