A symphony of flavors, colors, and textures, this easy spring supper is actually a dish for all seasons, since asparagus and grape tomatoes are not only available but quite flavorful most of the year. But I still recommend using our sublime Central New York asparagus if it’s in season. It practically sings spring!
Ingredients
- 8 ounces fusilli pasta, uncooked
- 1 tbsp olive oil
- 1 pound skinless, boneless chicken breast, finely cut into ¼-inch strips
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 cup sliced asparagus, in 1-inch pieces, uncooked
- 2 cups grape tomatoes, halved
- 2 garlic cloves, minced
- 2 tbsp chopped fresh basil
- 2 tbsp white balsamic vinegar
- 2 tbsp extra virgin olive oil
- ¼ cup crumbled goat cheese
How to Make It
- Prepare fusilli according to package directions, timing it so that pasta is ready to drain when chicken and vegetables are cooked.
- Sprinkle chicken strips with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and asparagus and sauté for 5 minutes.
- Add tomatoes and garlic. Sauté for 1 minute and remove from heat.
- Drain cooked pasta and add to skillet. Stir in basil, vinegar, and extra virgin olive oil. Divide into four portions and garnish each with a tablespoon of cheese. This recipe is best cold or at room temperature.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 438 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Trans Fat g |
Cholesterol 72 mg 24% |
Sodium 406 mg 7% |
carbohydrates 49 g 38% |
Dietary Fiber 4 g 11% |
Protein 36 g 72% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |