Rotini with Chicken, Asparagus, and Tomatoes

By á-48683

Prep tip: Slice the chicken crosswise across the grain into strips; the pieces are more tender and retain their shape after cooking.

Ingredients

• 8 oz. uncooked rotini (corkscrew pasta)
• Cooking spray
• 1 lb. skinless, boneless chicken breast, cut into 1/4 in. strips
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup (1 in.) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. extra virgin olive oil
• 1/4 cup (1 oz.) crumbled goat cheese

Details

Cooking time 30mins

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 Tbsp. cheese.