Chicken Caesar Pasta

INGREDIENTS:

1 lb dry penne pasta (I use whole grain)

1 TBL butter (I use I can't believe it's not butter)

6 skinless, boneless chicken breasts halves- cut into 1 inch cubes

1/2 tsp ground black pepper

1/4 tsp salt

8 oz. Caesar salad dressing (I use low-fat, or the spray kind is really good!)

1/4 cup red wine vinegar

1/2 cup grated Parmesan cheese

1 bag of romaine lettuce

1 large tomato, chopped

Croutons

Parmesan Curls

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8-10 minutes until al dente; drain.

Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cook through. Remove skillet from heat. 

In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in a large serving bowl and sprinkle with tomato, croutons and Parmesan curls (if desired.)

This is really good with garlic bread or bruschetta. I buy the Texas Toast Ciabatta Bread (frozen section) and top them with diced italian style tomatoes (in the canned tomato section), and then put in the oven at 425 for about 10 minutes.