Balsamic Cream Whole-Wheat Pasta

Threw together this easy, low-calorie recipe one night after having a similar dish at a restaurant.

• Ready In: 35 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2  cups whole wheat pasta, rigatoni
• 2  boneless skinless chicken breasts
• 10  stalks asparagus
• 5  tablespoons  balsamic vinegar
• 1⁄2 cup  light cream
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
•  salt and pepper

Directions

1. On a non-stick skillet, cook chicken breasts until juice runs clear and the thickest part is white. Cut chicken into bite size pieces and set aside.
2. Blanche asparagus in a medium-sized pot. Cut each stalk into 4 pieces and set aside.
3. Cook pasta in a large pot for 10 minutes, or until al dente.
4. In a small saucepan, combine balsamic vinegar, light cream, onion and garlic powder. Whisk until mixture is blended completely and/or starts to bubble.
5. Once pasta is cooked, strain and transfer to a bowl. Combine pasta with the asparagus and chicken.
6. Pour sauce over pasta until mixed thoroughly.