ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Rotini with Chicken, Asparagus and Tomatoes image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : ServingSize 1 Serving