Rotini with Chicken, Asparagus, and Tomatoes

Rotini with Chicken, Asparagus, and Tomatoes Recipe
Oxmoor House
Reminiscent of pasta salad, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basil-flecked balsamic vinaigrette. This dish is delicious served warm or chilled, which makes it a great lunch-box option. Serve with a side of fresh bread from the bakery.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Recipe Time

Prep: 7 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 419
Caloriesfromfat 0.0 %
Fat 9.5 g
Satfat 3.2 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 33.9 g
Carbohydrate 48.5 g
Fiber 3.4 g
Cholesterol 70 mg
Iron 3.2 mg
Sodium 324 mg
Calcium 105 mg

Ingredients

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

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat 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 from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.

Serve with: Spinach Salad with Balsamic Vinaigrette

Note:

Mike Wilson,

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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