Rotini with Chicken, Asparagus, and Tomatoes

Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.

Yield: 4 servings

Ingredients

• 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  extravirgin olive oil
• 1/4  cup  (1 ounce) crumbled goat cheese

Preparation

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 cheese.

Nutritional Information

Calories:

419 (20% from fat)

Fat:

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

Protein:

33.9g

Carbohydrate:

48.5g

Fiber:

3.4g

Cholesterol:

70mg

Iron:

3.2mg

Sodium:

324mg

Calcium:

105mg