Rotini with Chicken, Asparagus and Tomatoes

Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes!

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Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

2 1/2: cups uncooked rotini pasta (8 oz)

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

1/2: teaspoon kasher (coarse) salt

1/2: teaspoon freshly ground pepper

1: cup 1-inch slices asparagus

2: cups cherry tomatoes cut in half

2: cloves garlic, finely chopped

2: tablespoons chopped fresh basil leaves

2: tablespoon balsamic vinegar

1: tablespoon extra-virgin olive oil

1/4: cup crumbled goat cheese (1 oz)

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Directions

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

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Posted 5/16/2012 2:46:42 PM REPORT ABUSE PoeticJustice said:

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I made this for dinner about two weeks ago because I wanted to try a new pasta dish since my husband and children are pasta-crazed-obsessed. I was a little worried they wouldn’t like it because of the tomatoes and asparagus but to my surprise they loved it! I have a bad habit cooking for 8 people when it’s only four of us but within 20 minutes the pasta was all gone. I did however alter the recipe; instead of goat cheese I used feta cheese and switched the rotini to Mezze Penne.

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