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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

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)

SAVE ON THIS RECIPE!

LOCATION

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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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