Penne With Chicken and Roasted Asparagus

Recipe by Barb G.
READY IN: 35mins




  • 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.