Rotini with Chicken, Asparagus and Tomatoes

Rotini with Chicken, Asparagus and Tomatoes

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

serving

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)
  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.
Makes 4 serving (2 cups)

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.