Baked Rotini With Chicken Asparagus And Sun Dried Tomatoes Recipes

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ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES



Rotini with Chicken, Asparagus and Tomatoes image

Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 11

2 1/2 cups uncooked rotini pasta (8 oz)
1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch slices asparagus
2 cups cherry tomatoes cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled goat cheese (1 oz)

Steps:

  • Cook pasta directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
  • Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

Nutrition Facts : ServingSize 1 Serving

CHICKEN-ASPARAGUS ROTINI



Chicken-Asparagus Rotini image

Serve your family with this chicken-asparagus rotini made with tomatoes - a wonderful Italian dinner that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 11

2 2/3 cups uncooked whole wheat rotini pasta (8 oz)
1 lb boneless skinless chicken breasts, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch pieces fresh asparagus
2 cups cherry tomatoes, cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

  • Cook pasta as directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
  • Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

ROTINI WITH SUN-DRIED TOMATOES & BASIL



Rotini with Sun-dried Tomatoes & Basil image

With a "no-cook" sauce, this is a perfect week night dish for the chef who also works outside of the home! Just toss a salad while the pasta is cooking.

Provided by CountryLady

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

7 cups rotini pasta or 7 cups pasta, of your choice
2/3 cup finely chopped drained sun-dried tomato packed in oil
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives or 2 tablespoons green onions
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon pepper
salt

Steps:

  • Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
  • Drain well, reserving 1/2 cup of the cooking liquid.
  • Return pasta to pot.
  • Add remaining ingredients including reserved liquid& toss to coat.
  • Serve immediately as pasta waits for nobody!

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