rotini with chicken, asparagus & tomatoes

I found this recipe in my new favorite cookbook:  Cooking Light’s Fresh Food Fast Weeknight Meals.  It was a recent crowd favorite!

Prep:  7 minutes

Cook:  8 minutes

Ingredients:

8 oz. 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

Preparation Instructions:

1.  Cook pasta according to package directions, omitting salt and fat.

2.  While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray.  Sprinkle chicken with salt and pepper.  Add chicken and asparagus to pan; saute 5 minutes.  Add tomatoes and garlic to pan; saute 1 minute.  Remove from heat.  Stir in pasta, basil, vinegar, and oil to chicken mixture in pan.  Top with cheese.

Yield:  4 servings (serving size:  2 cups).

Calories:  419

Fat:  9.5 g (sat 3.2 g, mono 4.1 g, poly 1.6 g)

Protein:  33.9 g

Carb:  48.5 g

Fiber:  3.4 g

Chol:  70 mg

Iron:  3.2 mg

Sodium:  324 mg

Calc:  105 mg

I don’t like goat cheese very much, so I substituted in shredded parmesan cheese instead.

“Reminiscent of pasta salad, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basil-flecked balsamic vinaigrette.  This dish is delicious served warm or chilled, which makes it a great lunch-box option.  Serve with a side of fresh bread from the bakery” and a spinach salad with balsamic vinaigrette.