Yield
4 servings

Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

Joycebeane's Review

kristen12345
August 28, 2014
N/A

swarman's Review

EatRunYoga
April 13, 2014
This was just a little bland for my taste.

Sad10s's Review

kukkula
June 18, 2013
N/A

Almolina's Review

laegnome
June 15, 2013
N/A

BostonChef's Review

bluebeam
June 13, 2013
Simple, healthy, tasty, a real winner, easy to make! Definitely will be a repeat dish at my place. The goat cheese really adds flavor to the dish.

kristen12345's Review

Sad10s
March 24, 2013
N/A

StacyYC's Review

patriotshak
August 28, 2012
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.

daneanp's Review

jencobain
July 05, 2012
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.

tdsing's Review

shankanela
July 05, 2012
N/A

jencobain's Review

StacyYC
June 27, 2012
1.5 of the amount of balsamic vinaigrette and 1/2 the amount of tomatoes - just personal preferences.