Rotini with Chicken, Asparagus, and Tomatoes

Rotini with Chicken, Asparagus, and Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup (1 ounce) crumbled goat cheese
  • 8 ounces uncooked rotini (corkscrew pasta)
  • ½ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons chopped fresh basil
  • 2 cups cherry tomatoes, halved
  • 2 garlic cloves, minced
  • + 5 more ingredients
    • ½ teaspoon kosher salt
    • 1 cup (1-inch) slices asparagus
    • 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
    • 1 tablespoon extravirgin olive oil
    • 2 tablespoons balsamic vinegar

Cook pasta according to package directions, omitting salt and fat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove fro...

View full recipe at My Recipes

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