Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.
8 ounces uncooked rotini (corkscrew pasta)
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 extravirgin olive oil
1/4 cup (1 ounce) crumbled goat cheese
How to Make It
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 from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
Very tasty although I thought it made a lot more than 4 servings. I took advice from others and sprinkled a little Italian seasoning on the chicken. Will make it again for sure. Would be a pretty dish to serve at a dinner party.
I thought this was delicious and the serving size is ample for a hearty appetite. It will be even better when the cherry tomatoes and basil come from my own garden. I served it with a tossed green salad. Will definitely make again.