09 July 2010

As Promised ... The Recipe

I didn't realized that when I mentioned
I would post the recipe for the yumm-o pasta salad
later this week in my last post that
it was already later this week. HA!

Sooo ... here ya go!

Please note: the goodness you are about to prepare in
your kitchen is straight from this fantabulicious cookbook!
Thank you mother-in-law!
And it goes a little something like this: Ok
it's typed exact. Word for Word from the pages.
Well, kind of.  :o)

Prep time: 7 minutes / Cook time: 8 minutes YES!

You will need to gather:
~ 8 ounces uncooked rotini (corkscrew pasta)
~ Cooking spray
~ 1 lb skinless, boneless chicken breast
  cut into 1/4-inch strips
~ 1/2 teaspoon kosher salt (!we skipped this)
~ 1/2 teaspoon freshly ground black pepper
~ 1 cup (1-inch) slices asparagus (!add more if desired)
~ 2 cups cherry tomatoes-halved (!add more if desired)
~ 2 garlic cloves-minced (!add more if desired)
~ 2 tablespoons chopped fresh basil
~ 2 tablespoons balsamic vinegar
~ 1 tablespoon estra-virgin olive oil
~ 1/4 cup (1 oz) crumbled goat cheese

Then you do this:
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 & asparagus to pan; saute 5 minutes.  Add tomatoes & garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar and oil to chicken mixture in pan. Top with cheese. Yield: 4 servings (serving size: 2 cups).

Calories 419; Fat 9.5g(sat 3.2g, mono 4.1g, poly 1.6g); Protein 33.9g; Carb 48.5g; Fiber 3.4g;
Chol 70mg; Iron 3.2mg; Sodium 324mg; Calc 105mg

FYI: We seasoned & grilled the chicken and asparagus. Saute'd everything else but the tomatoes.  Cooled/Chilled everything then mixed pasta. We ate it cold and it was DELISH. In our opinion.

I hope you enjoy yours!