Rotini with Chicken, Asparagus, and Tomatoes

Reminiscent of a pasta salad, this spring recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.

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

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; 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.

Recipe and photo from: www.MyRecipes.com

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