Rotini with Chicken, Asparagus, and Tomatoes

Becky Luigart-Stayner; Jan Gautro
Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 419
Caloriesfromfat 20 %
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 extravirgin olive oil
1/4 cup (1 ounce) crumbled goat cheese

Preparation

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.

Note:

Mike Wilson,

November 2007