Ali’s Rotini With Chicken, Asparagus and Tomatos

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  • Ready in: 15 minutes
  • Serves: 4
  • Complexity: easy
  • Calories: 419
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

  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; 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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