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
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.
