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Rotini with Chicken, Asparagus and Tomatoes

rotini with chicken, asparagus and tomatoes Entree
Rotini with Chicken, Asparagus and Tomatoes
  • Prep 15 min
  • Total 15 min
  • Servings 4

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

Updated March 13, 2013

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 kosher (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)

Steps

  • 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.
 

No nutrition information available for this recipe

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