Reminiscent of pasta salad, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basilflecked 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.
- Yield: 7 Servings
- Preparation Time: 7 Minutes
- Cooking Time: 8 Minutes
- 8 ounces uncooked rotini (corkscrew pasta)
- Cooking spray
- 1 pound skinless, boneless chicken breast, cut into ¼-inch strips
- ½ teaspoon kosher salt
- ½ 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
- ¼ cup (1 ounce) crumbled goat cheese
- Cook pasta according to package directions, omitting salt and fat.
- 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; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.