Ingredients:
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons orange juice
1 teaspoon minced garlic
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1/2 cup balsamic vinaigrette
2 tablespoons olive oil
1/2 green bell peppers, sliced small
1/2 red bell peppers, 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:
Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
Set aside while making the glaze.
In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
Bring mixture to a boil.
Reduce heat and simmer for about 10 minutes.
Remove from heat and set aside.
Grill chicken over medium coals until done.
Slice into strips when cool and set aside until pasta is ready to assemble.
Add olive oil to a heated skillet.
Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
While vegetables are cooking, boil water and cook pasta until tender.
Drain pasta and place in a large bowl.
Add chicken, sauted vegetables, and balsamic vinegar glaze.
Toss and serve.
Add parmesan cheese if desired.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.