8 ounces uncooked rotini (suggestions: corkscrew ~ whole wheat)
Cooking spray
1 lb. Boneless, skinless chicken breast, cut into 1/4 inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground 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 (suggestions: feta)
Directions: 1. Cook pasta according to package directions, omitting salt and fat. 2. 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; saute; 5 minutes. Add tomatoes and garlic to pan; saute for 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.
Nutrition: Calories: 419 Fat: 9.5 grams Protein: 33.9 g Carb: 48.5 g Fiber 3.4 g
1 comment:
This was really good although it was a little too acidic for DH, I think next time I will put 2 cups of asparagus and 1 cup of cherry tomatoes.
Sabrinabobina
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