Rotini With Chicken, Asparagus, And Tomatoes

• 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 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.
3. Serve with: Spinach Salad with Balsamic Vinaigrette

rotini, cooking spray, skinless, kosher salt, freshly ground black pepper, asparagus, cherry tomatoes, garlic, fresh basil, balsamic vinegar, extravirgin olive oil, goat cheese

Taken from www.myrecipes.com/recipe/rotini-chicken-asparagus (may not work)