Pasta with Chicken, Asparagus, and Tomatoes


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.