Name: Confetti Pasta
Ingredients: 12 ounce angel hair pasta; 4 boneless skinless chicken breast halves, cut into thin strips; 1 yellow bell pepper, cut into thin strips; 16 ounce bottle creamy pepper Parmesan salad dressing; 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced; 10 ounce fresh asparagus spears, trimmed and sliced

Confetti Pasta

Ingredients

12 ounces angel hair pasta
4 boneless skinless chicken breast halves, cut into thin strips
1 yellow bell pepper, cut into thin strips
16 ounces bottle creamy pepper Parmesan salad dressing
1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
10 ounces fresh asparagus spears, trimmed and sliced

Instructions

Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet coated with nonstick cooking spray, cook chicken and bell pepper over medium-high heat 6 to 8 minutes, or until chicken is no longer pink inside, stirring constantly. Add dressing, sun-dried tomatoes, and asparagus spears and stir until heated through. Transfer pasta to the skillet and toss to coat with the sauce. Cook 1 to 2 minutes, or until pasta is heated through. Serve immediately.