CHICKEN-ASPARAGUS ROTINI

Chicken-Asparagus Rotini image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 11

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2 2/3 cups uncooked whole wheat rotini pasta (8 oz)
1 lb boneless skinless chicken breasts, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch pieces fresh asparagus
2 cups cherry tomatoes, cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

Cook pasta as directed on package, omitting salt and oil; drain.
Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg