Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 15

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

Mike Wilson
Recipe by Cooking Light November 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

419 calories; calories from fat 20%; fat 9.5g; saturated fat 3.2g; mono fat 4.1g; poly fat 1.6g; protein 33.9g; carbohydrates 48.5g; fiber 3.4g; cholesterol 70mg; iron 3.2mg; sodium 324mg; calcium 105mg.
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