11/5/12

Penne with Roasted Asparagus

Let's give it up for the things that make life easier.  

Dust busters.  

Online prescription refill. 

Dried pasta. 

Dried pasta is such a great vehicle for anything.  But you know that.  You've been around the cooking block before.  This is not your first rodeo. 

Or is it?  Have you ever combined pasta, asparagus, chicken and parm?  If not...behold!  Here's your super tonight. 

It's a trifecta of nutrition with your veggies, your protein and your whole grains.  That little bit of cheese and butter thrown in are the empty calories OK for you fats that every meal needs to take the party up a notch. 

Don't ya love how I took that one online nutrition class and now I think I'm legit?  I sure do. 
Penne with Balsamic Chicken and Roasted Asparagus
adapted from Six Sisters

8 oz frozen asparagus, thawed
1/2 tbl olive oil
2 tsp salt
1/2 tsp black pepper
1/2 cup + 2 tbl balsamic vinegar
1/2 tsp brown sugar
1 cup cooked and cut up chicken
5 oz whole wheat penne
2 tbl butter
1/4 cup Parmesan cheese

Heat the oven to 400.  Place the asparagus on a bake sheet and toss with oil and 1/4 tsp each of salt and pepper  Roast until tender, about 10 minutes. 

Meanwhile, put the vinegar in a small saucepan.  Simmer until 3 tbl remain.  Stir in the brown sugar and the remaining 1/4 tsp of pepper.  Remove from heat. 

Cook the penne until just done.  Drain the pasta and toss with butter, vinegar, asparagus, Parmesan, chicken and salt. 

Serving size 1 cup (makes 5)
Points plus 5

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