Chicken Caesar Pasta

Yields:	2-3 servings
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2	each	chicken breasts	skinned and boned, thinly sliced
8	ounces	salad dressing, caesar	divided
2	each	scallions, spring or green onions	thinly sliced
10	ounces	sugar snap peas	frozen
1	each	carrot	thinly sliced
1	cup	spinach	fresh torn
8	ounces	pasta, bow-tie	cooked

Saute chicken in 3 tbsp. Caesar dressing in a large skillet 4 to 5 minutes or until almost done.

Add green onions, peas, and carrot; cook, stirring occasionally, 4 to 5 minutes or until crisp-tender.

Add spinach; cook, stirring occasionally, 1 to 2 minutes or until wilted.

Toss with pasta, and serve with remaining Caesar dressing.

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I made this for Thanksgiving 2001. It was a HIT!