Rotini with Chicken, Asparagus, and Tomatoes

Ingredients

• 1 cup asparagus (1-inch)
• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 2 cups cherry tomatoes halved
• 1 tablespoon olive oil extravirgin
• 2 tablespoons basil fresh chopped
• 2  garlic cloves minced
• 1 ounce goat cheese crumbled
• 0.5 teaspoon kosher salt 
• 8 ounces rotini uncooked (corkscrew pasta)
• 1 pound chicken breast boneless skinless cut into 1/4-inch strips

Equipment

• frying pan

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.
3. Sprinkle chicken with salt and pepper.
4. Add chicken and asparagus to pan; saut 5 minutes.
5. Add tomatoes and garlic to pan; saut 1 minute.
6. 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.