Chicken-Asparagus Rotini

 

2 2/3

cups uncooked whole wheat rotini pasta (8 oz)

1

lb boneless skinless chicken breasts, cut into 1/4-inch strips

1/2

teaspoon kosher (coarse) salt

1/2

teaspoon freshly ground pepper

1

cup 1-inch pieces fresh asparagus

2

cups cherry tomatoes, cut in half

2

cloves garlic, finely chopped

2

tablespoons chopped fresh basil leaves

2

tablespoons balsamic vinegar

1

tablespoon extra-virgin olive oil

1/4

cup crumbled chèvre (goat) cheese (1 oz)

• 1 Cook pasta as directed on package, omitting salt and oil; drain.
• 2 Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
• 3 Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.