• 8 oz. uncooked pasta (optional gluten-free)
  • 1/4 cup low-fat, low-sodium chicken broth
  • 1 lb. boneless, skinless chicken breast, cut into bite size pieces
  • 2 Cups sliced asparagus
  • 2 cups cherry tomatoes, cut in half
  • 4 cloves garlic
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1/4 cup crumbled goat cheese
  • 1/4 cup fresh basil, chopped


Cook pasta according to directions on package. Put broth in large pan and heat over medium heat until simmering. Add chicken and cook for 5 minutes. Add asparagus, tomatoes and garlic and cook for 5 minutes. Add vinegar and olive oil and stir. Put on plates and top with cheese and basil.

Serves 4

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