#1033 - Chicken Caesar Pasta Salad

(by Shirley McNevich)

1 - 8oz. box any shape pasta (cooked and drained according to box directions with 1 tsp. salt--rinse pasta in HOT water rather than cold water)
2 skinless/boneless chicken breast halves (cut into bite sized pieces)
1 - 8oz. bottle Caesar salad dressing
2 green onions (sliced thin) OR 1 small chopped onion
1 - 10oz. bag frozen sugar snap peas OR regular peas (thawed and drained)
1 fresh carrot (washed, peeled and sliced into thin pieces)
1 cup fresh spinach pieces
Parmesan cheese for sprinkling

Remove chicken breasts from package--cover each with Saran wrap, pound each with a meat tenderizer--remove Saran wrap, then salt and pepper both sides of each piece to your taste. Cut all chicken into bite sized pieces. In a skillet over medium heat add 3 to 6 TBSP of the Caesar dressing--add chicken pieces to the skillet. Stir and cook until chicken is cooked. Add onions, peas and carrot slices--stir and cook until hot. Add spinach--cook and stir until spinach is hot. In a large salad bowl add cooked/drained pasta and chicken mixture--toss. Pour the remaining Caesar dressing on the mixture--toss to coat. Serve warm. Sprinkle Parmesan cheese on top just before serving.