Penne With Chicken and Roasted Asparagus
"What could be more delicious than pasta , chicken and roasted asparagus, also very healthy and easy to make. The recipe comes courtesy of Mike Miller and the Home for Dinner catering service and KCRA TV."
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
-
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! -
Wow, surprisingly good! My expectations weren't real high but I thought I'd try something new. Glad I did. Not bitter at all. Will make again. THANKS Barb! -
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. -
Good recipe, pretty easy to make too!! My baby even liked it! A bit sweet for my taste, which is the only reason it got 4 instead of 5. -
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
