Rotini with Chicken, Asparagus and Tomatoes

Rotini with Chicken, Asparagus and Tomatoes

Original Recipe Yield 4 servings 


  • 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 Click to see savings
  • 1/4 cup (1 ounce) crumbled goat cheese



    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; 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.


Nutritional Information per Serving: Calories 420, Fat 9.5g, Carbs 48.5g, Fiber 3.4g, Protein 34g, Cholesterol 70mg, Sodium 324mg

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