Rotini with Chicken, Asparagus, and Tomatoes |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Reminiscent of pasta salad, 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. 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 extra-virgin olive oil |
1/4 cup (1 ounce) crumbled goat cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat 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 to chicken mixture in pan. Top with cheese.
3. Serve with: Spinach Salad with Balsamic Vinaigrette
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