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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 20%
  • Fat: 9.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 33.9g
  • Carbohydrate: 48.5g
  • Fiber: 3.4g
  • Cholesterol: 70mg
  • Iron: 3.2mg
  • Sodium: 324mg
  • Calcium: 105mg

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

  1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.
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