Chicken and Veggie Pasta

1 box pasta (any shape), cooked
1 lb. boneless skinless chicken breast
4 cloves garlic, minced
1/2 lb asparagus or broccoli, chopped
1/2 lb fresh tomato, chopped
1/4 cup chopped red onion
half a bottle (8 oz) Italian Salad Dressing


Chop chicken and cook in a large skillet with some olive oil. Add in garlic and asparagus/broccoli and saute for a few minutes. Turn off heat and cover with a lid - enough for veggies to steam a bit but still have some crunch. Mix with pasta. Add in all other ingredients to pasta and toss with the salad dressing.