« Food & Drinks

Rotini with Chicken, Asparagus, and Tomatoes

by Joe Cassady

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)

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 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.