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