On the menu was an old recipe I cut out from Cooking Light, Rotini with Asparagus, Tomatoes, and Chicken. Paired with a red from Northern Vineyards, where we were married, a mixed green salad and some bread, it was perfectly simple and perfectly spring!
Hope you enjoy it as much as we did:)
Rotini with Chicken, Asparagus, and Tomatoes
8 ounces uncooked rotini pasta
1 Pound Boneless Skinless Chicken Breasts
1/2 teaspoon Kosher Salt
1/2 teaspoon Fresh Ground Pepper
1 Cup (1-inch) sliced Asparagus
2 Cups Cherry Tomatoes, halved
2 Garlic Cloves, minced
2 T chopped Fresh Basil
2 T Balsamic Vinegar
1 T Extra virgin olive oil
1/4 C crumbled goat cheese (we used fresh mozzarella)
Cook pasta according to package directions, omitting salt and fat.
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.