Penne With Chicken and Roasted Asparagus
photo by Kim S.
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup balsamic vinegar
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon brown sugar
- 1⁄2 teaspoon ground black pepper
- 1 lb asparagus
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 4 -5 sprigs rosemary
- 2 boneless skinless chicken breasts, cut into bite size pieces
- 1⁄2 cup butter
- 1⁄2 tablespoon butter
- 1 lb penne pasta
- 1⁄3 cup grated parmesan cheese (plus more for serving)
directions
- Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
- Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
- (Mixture will be thick like syrup).
- 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°F oven until tender, approximately 10 minutes.
- Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
- Add chicken and saute until cooked through.
- Cook pasta in a large pot of boiling water until just done.
- Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
- Serve with additional parmesan cheese.
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Reviews
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Terrific!!! We can't wait to have this dish again. My changes were: only 1/2 lb pasta, 12oz of chicken breast, and 1/4 cup or so of butter. I wasn't sure on the balsamic vinegar with the 1/2 cup and 2T measurements, so I reduced the 1/2 cup and then put the 2T on the dish in the final mixing. The fresh rosemary cooking with the asparagus left the most awesome flavor. We will make this a lot during peak asparagus season. My 8 year olds both gave this a 5 star rating. Thanks for sharing Barb!
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I made this using bow ties inseead of penne - it was wonderful. Also I added fresh tomatoes (skinned and chopped) and basil. The balsamic reduction was a little tricky. Maybe i overcooked it. But, after I removed it from the stove and added the brown sugar, it got quite hard. So, I added a little warm water and heated it a bit sirring constantly and it was just fine. I really enjoyed this easy to make dish. Thanks for posting.
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I thought this was GREAT! And a wonderful way to use that fresh, spring asparagus. I halved it and it made a perfect amount for 3. I used about 1 1/2 cups of dry penne (I think about 3 cups dry penne = 1 lb). I didn't use that much butter/oil--just trying to be healthy. I burnt my first try at the balsamic reduction, so I just started over and it was great. I thought this was a very pretty dish. I posted a picture--but the flash brighted it out a little--sorry!
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Tweaks
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Loved this dish! I only used 1/2 cup of vinegar, and olive oil instead of the 1/2 cup butter, and it still turned out great. I also did half whole wheat penne and half regular, to make it a little healthier... i don't much care for the texture of whole wheat pasta, but pairing it with regular seemed to help a lot.... overall, delicious!! I will definitely be making this again. Thank you.
RECIPE SUBMITTED BY
Barb G.
Sonora, California