Balsamic Glazed Chicken Pasta With Vegetables

I was looking for something quick and easy to make. It's always so hot to cook in the summer so I wanted something I could cook outside on the grill or toss together as a pasta salad. I was pleasently surprised how well this recipe turned out and it was exactly what I was trying to create for a summer pasta salad for dinner. I hope your family enjoys it as much as mine.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Glaze

• 2  tablespoons brown sugar
• 2  tablespoons  balsamic vinegar
• 2  tablespoons maple syrup
• 2  tablespoons  orange juice
• 1  teaspoon  minced garlic
• 1  tablespoon olive oil

• Chicken

• 4  boneless skinless chicken breasts
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon  garlic salt
• 1⁄2 cup  balsamic vinaigrette

• Vegetables

• 2  tablespoons olive oil
• 1⁄2 green bell pepper, sliced small
• 1⁄2 red bell pepper, sliced small
• 2  ounces sun-dried tomatoes packed in oil, chopped
• 2  roma tomatoes, diced
• 4  green onions, chopped
• 4  ounces fresh mushrooms, sliced
• 4  ounces fresh asparagus, chopped
• 12  ounces bow tie pasta

Directions

1. Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
2. Set aside while making the glaze.
3. In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
4. Bring mixture to a boil.
5. Reduce heat and simmer for about 10 minutes.
6. Remove from heat and set aside.
7. Grill chicken over medium coals until done.
8. Slice into strips when cool and set aside until pasta is ready to assemble.
9. Add olive oil to a heated skillet.
10. Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
11. While vegetables are cooking, boil water and cook pasta until tender.
12. Drain pasta and place in a large bowl.
13. Add chicken, sauted vegetables, and balsamic vinegar glaze.
14. Toss and serve.
15. Add parmesan cheese if desired.