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Rotini with Chicken, Asparagus, and Tomatoes

Oxmoor House
Prep time 7 mins
Cook time 8 mins
Yield 4 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

  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.

  3. Serve with: Spinach Salad with Balsamic Vinaigrette

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