Rotini with Chicken, Asparagus, and Tomatoes

This recipe comes from Cooking Light: The Essential Dinner Tonight Cookbook, so you know it's healthy.

Ingredients:
Pasta
8 oz uncooked rotini pasta (I just made the entire 13 oz package of pasta)
cooking spray
1 lb skinless chicken breasts, cut into 1/4 inch strips
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 c (1-inch) slices asparagus (I used the entire bunch of asparagus, which was about 2 cups)
2 c cherry tomatoes, halved (I used the entire package of cherry tomatoes, which was probably more than 2 cups. Why waste it?)
2 garlic cloves, minced (I used three cloves, since I'm using more of all the other ingredients and who doesn't like garlic?)
2 tbsp chopped fresh basil (I used a little more, since I'm using more of all the other ingredients)
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/4 c (1 oz) crumbled goat cheese
Salad
2 tbsp minced shallots
1 tbsp olive oil
1 tbsp balsamic vinegar
1/8 tsp salt
dash of black pepper
6 cups fresh spinach (I just used the entire package I got from the grocery store. 

Directions:

1. While the water boils for pasta, prepare the ingredients for chicken mixture.
2. Cook pasta according to package directions.
3. While pasta is cooking, heat a large nonstick skillet over medium-high heat; coat with cooking spray.
4. Sprinkle chicken with salt and pepper.  Add chicken and asparagus to pan; saute 5 min.
5. While chicken is cooking, combine 2 tbsp minced shallots, 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/8 tsp salt, and a dash of black pepper in a large bowl, stirring with a whisk.  Add spinach to the bowl and toss.
6. Add tomatoes and garlic to pan; saute 1 min.
7. Remove from heat.  Stir in pasta, basil, vinegar and oil to chicken mixture in pan.  
8. Arrange 2 cups of pasta mixture on each of 4 plates; top each serving with 1 tablespoon goat cheese.  
9. Serve salad on the side.

Verdict is that it tastes good!