1/2 cup + 2 tablespoons balsamic vinager
1 tsp. brown sugar
1/3 stick of butter
1 lb penne or rotini pasta
1/3 cup parmesan cheese
1. Boil noodles in a big pot and add a pinch of salt and a dash of olive oil. When noodles are tender desired tenderness, drain and transfer to bowl. Add butter.
2. While noodles are boiling, simmer the balsamic vinager in a small saucepan until 3 tablespoons remain. Simmering the vinager mellows and thickens it. Add to pasta and stir well.
3. Add in chicken and parmesan cheese, stir. Serve with Roasted Asparagus (see below).
1. Preheat oven to 375. Line a cookie sheet with tinfoil for easy cleanup. Cut the tough ends off the asparagus.
Spread on cookie sheet, drizzle in olive oil and sprinkle with salt and pepper. I like to add thin slices of Roasted Garlic. Bake until tops are crispy and the stalks are soft (about 10-15 min)