Roasted Asparagus Chicken Pasta
Jan
26
Here it is, as promised. My “go to” recipe. My families favorite. This is a perfect one dish wonder. It has servings of whole grains (check the label), vegetables and protein. I always accompany it with fresh grapes or mixed berries. Enjoy!
Roasted Asparagus Chicken Pasta
35 min 15 min prep
4 | tablespoons balsamic vinegar |
1 | teaspoon brown sugar |
1/2 | teaspoon ground black pepper |
1 | lb asparagus (I prefer more asparagus) |
1 1/2 | tablespoons olive oil |
1 1/2 | teaspoons salt |
4-5 | sprigs rosemary |
3 | boneless skinless chicken breasts, cut into bite size pieces |
3 | tablespoons organic butter |
1/2 | tablespoon organic butter |
14.5 | oz Barilla Plus Rotini or Penne multigrain pasta |
1/3 | cup grated parmesan cheese (plus more for serving) |
- Put vinegar into a small saucepan and simmer. (Feel free to add more balsamic for a richer flavor)
- Remove from heat and stir in brown sugar and 1/4 teaspoon pepper.
- Set aside. (Mixture will thicken).
- Meanwhile, snap tough ends off the asparagus and discard.
- Cut spears into 1-inch pieces.
- Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
- Roast in 400 degree oven until tender, approximately 6-10 minutes depending on thickness.
- Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium sauté pan over medium-high heat.
- Add chicken and sauté until cooked through.
- Cook pasta in a large pot of boiling water until done.
- Drain pasta and immediately toss with the 3 tablespoons butter, vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
- Serve with additional parmesan cheese.