Baked chicken is tossed with bowtie noodles, tomatoes and asparagus.
3 cups cooked bowtie pasta
2 medium tomatoes, diced
8 ounces fresh asparagus, steamed and cut into 3 inch lengths
8 ounces boneless, skinless chicken breast, baked and cubed
1 cup sliced green onion
1 cup diced green bell pepper
4 tablespoons nonfat Italian salad dressing
4 tablespoons each: grated Parmesan cheese and balsamic vinegar
Toss all ingredients together in large mixing bowl. You can serve it right away or chill for later. Serving suggestion: garnish plate with dark green lettuce and sprinkle the top with fresh cracked black pepper.