Photo: Becky Luigart-Stayner; Jan Gautro
Today we’re going to learn how to make Rotini with Chicken, Asparagus, and Tomatoes. This is a great summer recipe! I found this recipe about 6 years ago in the November 2007 edition of Cooking Light.
Here are the ingredients we’ll need:
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 extra virgin olive oil
1/4 cup (1 ounce) crumbled goat cheese
Now let’s prepare our meal.
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 of cheese.