Rotini with Chicken, Asparagus and Tomatoes

                                     Makes 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
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.

Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.
Heart Healthy