Rotini with Chicken, Asparagus, and Tomatoes

Rotini with Chicken, Asparagus, and Tomatoes

• 8 oz uncooked rotini
• 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

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)

*This was a pretty good healthy recipe. It was a bit drier than I had thought it was suppose to be but I think I may have made too many noodles. You can always add more vinegar and olive oil.