Another dinner winner! YUM! This recipe was as fast as they come and very flavorful. And holy cow, the serving size was BIG! Don’t skip the goat cheese, either. The creaminess is awesome!
Rotini with Chicken, Asparagus, and Tomatoes
Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.
Yield: 4 servings
Source: Cooking Light Magazine, November 2007
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
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.
Calories: 419 (20% from fat), Fat: 9.5g (sat 3.2g,mono 4.1g,poly 1.6g), Protein: 33.9g, Carbohydrate: 48.5g, Fiber: 3.4g, Cholesterol: 70mg, Iron: 3.2mg, Sodium: 324mg, Calcium: 105mg