Recipe

Rotini With Chicken Asparagus And Tomatoes Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 10 months ago Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette. Cook:15m Servings:4	Hayleesgran
	pasta

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Ingredients

8 ounces uncooked rotini (corkscrew pasta)

Cooking spray

1 pound skinless, boneless chicken breast, cut into 1/4-inch strips

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup (1-inch) slices asparagus

2 cups cherry tomatoes, halved

2 garlic cloves, minced

2 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

1 tablespoon extravirgin olive oil

1/4 cup (1 ounce) crumbled goat cheese

Directions

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; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 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 tablespoon cheese.

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