Friday, February 8, 2013

Penne with Balsamic Chicken and Asparagus

Have you ever looked in your pantry and wondered how the heck you could use up the rest of something? That’s exactly what I thought when I saw a bottle of this…

Balsamic Vinegar.
I bought it last year when a recipe called for a whopping tablespoon of it.
So, with a little bit of Google-ing (is that even a word?), I was able to find a recipe that tastes as good as it sounds!
Introducing… Penne with Balsamic Chicken and Asparagus. I found this recipe on the Six Sisters’ Blog and adapted it to what I had on hand and our taste preferences. It was really easy to make and it made for a perfect well-rounded meal. Protein packed chicken, whole grains, and veggies: what more could you ask for in a meal?

Approx. 1 lb. chicken breast, cooked and cut up
12 oz. whole grain/wheat penne
1 tsp. salt
½ tsp. black pepper

½ cup balsamic vinegar

½ teaspoon brown sugar

¼ cup margarine or butter

1/3 cup shredded Parmesan cheese

8 oz. frozen Asparagus spears (I used Pictsweet Steam’ables)

Put the vinegar in a small saucepan. Simmer until there are about 3 tablespoons remaining. Stir in the brown sugar and pepper. Remove from the heat.
Cook the asparagus as directed on the package. Cut spears into 1-inch pieces.

Cook the penne in a large pot of salted water and cook until tender, about 10 minutes. Drain the pasta. In a mixing bowl, combine pasta, chicken, asparagus, butter, vinegar, Parmesan, and salt.

Feel free to top it with additional Parmesan.


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