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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.