Wow! That is all I can say about this recipe. Not only because there are no words to describe its deliciousness, but because I am too full to try to find more words. This meal was phenomenal and fast and best of all... EASY! I ate myself sick and I don't even regret it. Don't be scared of the balsamic vinegar like I was. The simmering totally cuts out the vinegar flavor. Also, don't skimp on the butter. It's the only unhealthy part and the depth of flavor it provides is crucial to the success of this recipe. So, without further adieu, here it is...
Penne with Roasted Asparagus and Balsamic Butter
Ingredients
1 lb. Asparagus
1 TBSP. Olive Oil
2 tsp. Salt
1/2 tsp. Black Pepper
1/3 c. Sliced Almonds
1/2 c. + 2 TBSP. Balsamic Vinegar
1/2 tsp. Brown Sugar
1 lb. Penne Pasta
1/4 lb. (1 stick) butter, cut into pieces
1/3 c. Parmesan Cheese
2 Chicken Breast halves
Garlic Salt
Onion Powder
Black Pepper
Directions
- Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil, almonds and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. Sprinkle parmesan on top after cooking.
- Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat. Add butter and allow to melt while cooking pasta.
- Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes.
- Grill chicken while pasta is cooking, then cut into bite sized pieces.
- Drain the pasta and toss with the butter, vinegar, asparagus, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
