Chicken Asparagus Pasta

This is one of my all-time favorite impromptu concoctions, that I just kind of throw together with whatever I can find in my pantry and fridge. I loved this one so much that I figured I'd better write it down :)

One box (1pound) penne, bow tie, or your favorite pasta
1 12 ounce bottle greek salad dressing (I use Cardini's light Greek dressing)
1 chicken breast, cooked and diced
About 8 - 10 ounces grape or cherry tomatoes, washed and dried well
About 10 stalks asparagus
1/2 yellow bell pepper, cut into 1" slices
Feta cheese, crumbled
Kosher salt and fresh ground pepper to taste

Cook pasta according to package directions. (I usually cook my pasta about 1 to 2 minutes less than directions specify.) Drain pasta and run cool water over for about 1 minute.

Prepare asparagus by cutting off bottoms (about 2 - 3 inches up). Add stalks to boiling water and boil for 1 1/2 to 2 minutes. Remove from boiling water and immediately submerge in a bowl of ice water. Remove from cold water and dry well. Cut into 1 inch segments.

Add pasta, diced chicken, tomatoes, asparagus and peppers to a large bowl. Add about 1/4 cup crumbled feta cheese. Add a little salt and pepper. Toss everything with the Greek dressing. Serve. Will store in fridge for up to 4 days.