Rotini with Chicken, Asparagus, and Tomatoes

By devogirl

Reminiscent of pasta salas, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basil-flecked balsamic vinaigrette. This dish is delicious served warm or chilled, which makes it a great lunch-box option. Serve with a side of fresh bread from the bakery.

Nutrition:
calories 419
fat 9.5g
protein 34g
carb 48.5g
fiver 3g
iron 3mg

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

Details

Servings 4

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; 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.