Ali’s Rotini With Chicken, Asparagus and Tomatos
Ingredients
- 8 ounces uncooked rotini (corkscrew pasta)
- 2 cups cherry tomatoes, halved
- Cooking spray
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut up
- 2 tablespoons chopped fresh basil inch strips
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 1 1/4 cup (1 ounce) crumbled goat cheese
- 1 cup (I-inch) slices asparagus
Directions
- 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.