Chicken, Asparagus, and Tomato Rotini

Yield: 4 servings * Overall Price: ~$15 * Calories: 419

Ingredients:

8 ounces uncooked rotini (corkscrew pasta)
Cooking spray
1 pound skinless, boneless chicken breasts, 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

Directions:
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.

Thoughts:
I'm a little obsessed with asparagus and pasta, so picking this recipe was a no brainer. It didn't disappoint either.