Rotini with Chicken, Asparagus, and Tomatoes

Ingredients     8 ounces uncooked rotini (corkscrew pasta)     Cooking spray     1 pound skinless, boneless chicken breast, cut into 1/4-inch strips $     1/2 teaspoon kosher salt     1/2 teaspoon freshly ground black pepper $     1 cup (1-inch) slices asparagus     2 cups cherry tomatoes, halved     2 garlic cloves, minced     2 tablespoons chopped fresh basil     2 tablespoons balsamic vinegar     1 tablespoon extravirgin olive oil $     1/4 cup (1 ounce) crumbled goat cheese Preparation     Cook pasta according to package directions, omitting salt and fat.     Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.