Rotini with Chicken, Asparagus and Tomatos

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· 8 ounces uncooked rotini (corkscrew pasta)

· Cooking spray$

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· 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips$

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· 1/2 teaspoon kosher salt

· 1/2 teaspoon freshly ground black pepper

· 1 cup (1-inch) slices asparagus

· 2 cups cherry tomatoes, halved$

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· 2 garlic cloves, minced

· 2 tablespoons chopped fresh basil

· 2 tablespoons balsamic vinegar

· 1 tablespoon extravirgin olive oil$

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· 1/4 cup (1 ounce) crumbled goat cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. 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.