Roasted Red Pepper Rotini Caesar

Serve hot or cold

1pkg rotini
1 12oz jar of roasted red peppers, sliced (found in the pickle isle)
4 cups of fresh baby spinach or frozen thawed with most of the moister out
1 cup creamy Caesar dressing
Shredded Parmesan cheese to taste (lots for me)
Cracked pepper to taste
Salt to taste
Optional:
1 can of cooked chicken

To serve hot:
Cook pasta. Heat a large saute pan with a light film of oil. Toss in red peppers and spinach; heat until warmed (only about 1 min). Add cooked pasta and toss. Add dressing and heat through (about 3 to 5 min). Top with Parmesan cheese, pepper and salt.

To serve cold:
Cook pasta, let cool. In a large bowl all pasta, peppers, spinach and toss. Top with Parmesan cheese, pepper and salt. Refrigerate until ready to serve.