Simply Spring Dinner~

Last night was the perfect night...clear, warm but not hot, and a slight breeze. With the lake in view and a glass of wine in hand, it was perfect. To make the night even better we took our dinner outside to enjoy and enjoy it we did.

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
Cooking Spray
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.

CALORIES 419(20% from fat); FAT 9.5g (sat 3.2g,mono 4.1g,poly 1.6g); IRON 3.2mg; CHOLESTEROL 70mg; CALCIUM 105mg; CARBOHYDRATE 48.5g; SODIUM 324mg; PROTEIN 33.9g; FIBER 3.4g