Penne With Chicken and Roasted Asparagus

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

1. 1

   Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.

2. 2

   Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.

3. 3

   (Mixture will be thick like syrup).

4. 4

   Meanwhile, snap tough ends off the asparagus and discard.

5. 5

   Cut spears into 1-inch pieces.

6. 6

   Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.

7. 7

   Roast in 400°F oven until tender, approximately 10 minutes.

8. 8

   Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.

9. 9

   Add chicken and saute until cooked through.

10. 10

    Cook pasta in a large pot of boiling water until just done.

11. 11

    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.

12. 12

    Serve with additional parmesan cheese.