Lisa Tries... Rotini w/Chicken, Asparagus & Tomatoes

Recipe: Rotinin w/Chicken, Asparagus, & Tomatoes
By: Cooking Light 5 Ingredient 15 Minutes Recipes 2010

What you need:

8oz uncooked rotini pasta (I used whole wheat and about 16oz)

Cooking Spray (I used olive oil)

1lb boneless, skinless chicken cut into 1/4 inch slices (I used .79lbs)

Salt & pepper

1c one inch sliced asparagus

2c cherry tomatoes (I used another kind of tomato)

Minced garlic (they say two cloved, but I always use a lot of garlic and do not measure)

2tbsp fresh basil

2tbsp balsamic vinegar

1tbsp evoo

1/4c crumbled goat cheese (I used feta cheese and not as much.  I sprinkled a bit on top of the pasta and chicken on the plate)

What to do:

Cook pasta according to package minus salt and fat.  The rotinin cooked for about 15mins.  While pasta cooks, heat large pan and coat with olive oil and garlic.  I seasoned the chicken with salt and pepper prior to putting in pan.  Once in pan, I let cook on both sides for a few mins and then added the asparagus and extra garlic.  Let cook for about 5mins (timing is all subjective to me...).  Then add tomatoes and cook for a minute or so (I cooked a bit longer).  Remove from heat (I did not).  Stir in pasta (drained), basil, vinegar, and oil (I did not add extra oil).  Top with cheese.  Serves 4 (probably). 

Calories 419, Fat 9.5, Protein 33.9, Carb 48.5, Fiber 3.4 (their nutritional values).

Verdict: 
All colorful and healthy ingredients makes me feel like I am eating rather healthy.  It's super easy to make and not a lot of prep/cook time which I appreciate.  It's very juicy because of the tomatoes.  At first I used feta cheese because I misread.  It was really good with feta though.  Once I realized I made a mistake I put a few spoonfuls more on my plate to test with goat cheese.  I love goat cheese so this was heavenly.  It can be kind of bland in some spots until you get a bite with the goat cheese and vingear so maybe upping the vinegar a bit would help.  I am looking forward to having this for lunch tomorrow... cold.  Let the juices sit over night and then top with goat cheese before eating.  Should be yummy!



Update:  Had leftovers cold for lunch the next day and I didn't really care for it.  I think the idea behind the recipe is good but I will try to find alternative ways to make it more flavorful.