It’s not often that I feel the urge to eat healthy, let alone cook healthy.  But for whatever reason, perhaps the new year and it’s many resolutions to make this the year I get healthy (Spoiler Alert!: it won’t be), I got it in my head to make a pasta dish that is equal parts delicious and healthy.  While the final product was quite delicious, the making of the balsamic vinaigrette was quite an undertaking.  When heated and mixed with brown sugar, the balsamic quickly became a sticky, tough mess that gave my friends a good laugh to watch me try to maneuver it out it’s pot and onto the pasta. But when mixed with hot pasta and butter, that vinegar paste (as I came to call it) tosses quite nicely for my taste buds.  I anticipate this becoming a great meal to make on Sundays to take to work through the week.

Roasted Balsamic Chicken Penne

Ingredients:
1 bunch of Asparagus
1 Tbsp Garlic Olive Oil (regular olive oil works fine as well)
1 Tsp Salt
1/2 tsp fresh Pepper
1/2 cup Balsamic Vinegar
1/2 tsp Brown Sugar
1 cup cooked, cut Chicken
1 box Whole Wheat Penne Pasta
1/4 cup Butter
1 cup chopped Parsley, for garnish

Directions:
1.  Heat the oven to 400 degrees
2.  Cut the “woodsy” ends of the asparagus and discard; cut the spears into 1-inch pieces
3.  Place the asparagus on a foil-lined baking sheet; coat with the garlic olive oil and sprinkle with salt and 1/4 tsp of pepper; roast until tender, about 10 minutes
4.  Meanwhile, put the vinegar in a small saucepan; simmer until 3 Tbsps remain, about 10 minutes
5.  Stir in the brown sugar and the remaining pepper; remove from heat
6.  Cook the penne in a large pot of boiling, salted water until just done
7.  Drain the pasta and toss with the butter, vinegar, asparagus, and chicken
8.  Sprinkle with chopped parsley and serve