Rotini with Chicken Asparagus and Tomatoes
From hayleesgrandma 17 years ago
- 15 minutes to make
- Serves 4
Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.
Ingredients
- 8 ounces uncooked rotini (corkscrew pasta) shopping list
- cooking spray shopping list
- 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 cup (1-inch) slices asparagus shopping list
- 2 cups cherry tomatoes, halved shopping list
- 2 garlic cloves, minced shopping list
- 2 tablespoons chopped fresh basil shopping list
- 2 tablespoons balsamic vinegar shopping list
- 1 tablespoon extravirgin olive oil shopping list
- 1/4 cup (1 ounce) crumbled goat cheese shopping list
How to make it
- 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.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- cheryilyn Salem, OR
- clbacon Birmingham, AL
- scpepccee Fort Mill, SC
- hayleesgrandma Waldron, AR
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