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Rotini with Chicken, Asparagus and Tomatoes
cups uncooked rotini pasta (8 oz)
lb boneless skinless chicken breast, cut into 1/4-inch strips
teaspoon kasher (coarse) salt
teaspoon freshly ground pepper
cup 1-inch slices asparagus
cups cherry tomatoes cut in half
cloves garlic, finely chopped
tablespoons chopped fresh basil leaves
tablespoon balsamic vinegar
tablespoon extra-virgin olive oil
cup crumbled goat cheese (1 oz)
Cook pasta directed on package, omitting salt and oil; drain.
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.
Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.
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