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Saturday, July 2, 2011

Farmers Market Pasta

I decided to make a yummy dish last night with some of the local produce I bought last weekend at the Lexington Farmers Market. I was needing to use some of it and some produce from our garden so I made a yummy, quick dish pasta. This dish literally takes under 10 minutes to make! Add more veggies if you want or change out with whatever you have. :) Enjoy!

Farmers Market Pasta

Servings: 4 (Serving size: 2 cups)
Calories: 419
Fat: 9.5g
Protein: 33.9g
Carb: 48.5g
Fiber: 3.4g

8 oz uncooked whole-wheat bow-tie pasta
1 pound skinless, boneless chicken breast, cut into 1/4 in. strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup (1 inch) slices of asparagus
2 cups cherry tomatoes, halved
2 garlic cloves, minced
2 tbsp chopped fresh basil
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/4 cup (1 oz) crumbed goat cheese

1. Cook pasta according to package instructions.
2. Boil chicken until done or cook in Pampered Chef Deep Covered Baker for 8 minutes.
3. While pasta is cooking, heat a large non-stick skillet over medium-high heat. Spray skillet well with PAM cooking spray, add asparagus slices and chicken: saute for 5 minutes. Add tomatoes and garlic to the pan: saute for about 1 minute.
4. Remove skillet from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan.
5. Top with goat cheese mixture.


  1. Yummmmmmmmm!!! Will have to try this recipe! Maybe we can fix it at Edisto!

  2. Wow!!!! Just saw you have had over 10,000 hits when I typed my comment!