Lemon-Basil Chicken Pasta Salad

I tried this new recipe tonight, and apparently my step-daughter was raving about it her mom, so I was asked to post it for her ;) It came from Betty Crocker, but I made a few changes to it.

What You Need:

• 2 cups uncooked rotini or rotelle (spiral) pasta


• 10 asparagus stalks (about 8 oz)


• 1 clove garlic (I use the fresh minced garlic in the jar)


• 5 oz. chicken or turkey


• 1/2 cup fresh basil leaves


• 1/2 cup shredded parmesan cheese


• 1/4 cup olive oil or vegetable oil


• 1 TB grated lemon peel

Boil your pasta. While your noodles are boiling, prepare your asparagus by breaking off the tough ends, then wash. Cut asparagus into 1" pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.

Peel and finely chop the garlic (if you're using fresh garlic). Cut the chicken into 1/2" cubes to measure about 2 cups. Tear basil leaves lengthwise into narrow strips.

Place strainer in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.

In a large bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover and refrigerate 1 to 2 hour or until chilled.

Now...confession...I really don't measure anything. I kind of estimate and it turns out just fine. Also, I thought it was a little bland with just olive oil. So I added a little of my favorite dressing, which happened to be "Newman's Own-Family Recipe".