Ingredients
2 2/3
cups uncooked whole wheat rotini pasta (8 oz)
1
lb boneless skinless chicken breasts, cut into 1/4-inch strips
1/2
teaspoon kosher (coarse) salt
1/2
teaspoon freshly ground pepper
1
cup 1-inch pieces fresh asparagus
2
cups cherry tomatoes, cut in half
2
cloves garlic, finely chopped
2
tablespoons chopped fresh basil leaves
2
tablespoons balsamic vinegar
1
tablespoon extra-virgin olive oil
1/4
cup crumbled chèvre (goat) cheese (1 oz)
Preparation
Cook pasta as directed on package, omitting salt and oil; drain.
Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.
