Rotini with Chicken, Asparagus, and Tomatoes
Verified by stevemur
|8 ouncesRotini; (corkscrew pasta)|
|1 poundChicken breast; skinless, boneless, 1/4-inch strips|
|1/2 teaspoonKosher Salt|
|1/2 teaspoonBlack pepper|
|1 cupAsparagus; 1" slices|
|2 cupsCherry tomatoes; halved|
|2 eaGarlic Cloves; minced|
|2 tablespoonsFresh basil; chopped|
|2 tablespoonsBalsamic Vinegar|
|1 tablespoonOlive oil; Extra Virgin|
|1/4 cupGoat Cheese; crumbled|
Rotini with Chicken, Asparagus, and Tomatoes Preparation
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 tablespoon cheese.
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