Chicken-Asparagus Rotini

  • Prep 15 min
  • Total 15 min
  • Servings 6

Ingredients

  • 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)

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Total Fat
6g
0%
Saturated Fat
2g
0%
Sodium
220mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
7g
0%
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Vegetable; 2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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