Fusilli with Chicken, Asparagus, and Tomatoes Recipe

Fusilli with Chicken, Asparagus, and Tomatoes Recipe

A symphony of flavors, colors, and textures, this easy spring supper is actually a dish for all seasons, since asparagus and grape tomatoes are not only available but quite flavorful most of the year. But I still recommend using our sublime Central New York asparagus if it’s in season. It practically sings spring!

• Yield: 4 Servings

Ingredients

• 8 ounces fusilli pasta, uncooked
• 1 tbsp olive oil
• 1-pound skinless, boneless chicken breast, finely cut into ¼-inch strips
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 cup sliced asparagus, in 1-inch pieces, uncooked
• 2 cups grape tomatoes, halved
• 2 garlic cloves, minced
• 2 tbsp chopped fresh basil
• 2 tbsp white balsamic vinegar
• 2 tbsp extra virgin olive oil
• ¼ cup crumbled goat cheese

How to Make It 

1. Prepare fusilli according to package directions, timing it so that pasta is ready to drain when chicken and vegetables are cooked.
2. Sprinkle chicken strips with salt and pepper. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add chicken and asparagus and sauté for 5 minutes.
3. Add tomatoes and garlic. Sauté for 1 minute and remove from heat.
4. Drain cooked pasta and add to skillet. Stir in basil, vinegar, and extra virgin olive oil. Divide into four portions and garnish each with a tablespoon of cheese. This recipe is best cold or at room temperature.