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Rotini with Chicken, Asparagus, and Tomatoes

Serves 4


1 cut into 4-inch strips Chicken breast, skinless boneless


1 (1-inch) slices Asparagus
1 Basil, fresh
1 Cherry tomatoes
1 Garlic cloves


1 Balsamic vinegar

Pasta & Grains

1 Rotini

Baking & Spices

1 Black pepper, freshly ground
1 Kosher salt

Oils & Vinegars

1 Cooking spray
1 Extravirgin olive oil


1 oz Goat cheese
  • Emily Howell

    Dinner Tonight - Rotini with Chicken, Asparagus, and Tomatoes |

  • Becki Robinson

    Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette. I plan to substitute the chicken for roasted summer squash, eggplant with gluten free pasta.

  • Cindy Schultz

    Rotini with Chicken, Asparagus, and Tomatoes - Fresh Tomato Recipes - Cooking Light

  • Jacqueline Christine

    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. Mike Wilson, Cooking Light NOVEMBER 2007

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