Penne with Balsamic Chicken and Roasted Asparagus

Asparagus and springtime go hand in hand and this pasta is light enough for spring and summer, yet filling enough that you don't need anything to go with it (well, okay, maybe you could have some garlic bread if you want.)  If you want to make it meatless, just add some more roasted veggies to bulk it up.  Tomatoes, zucchini, eggplant, whatever.  It would be delicious!  Enjoy!

Penne with Balsamic Chicken and Roasted Asparagus (sixsistersstuff.com)

1 bunch of asparagus

1 T. olive oil
2 t. salt
1/2 t. black pepper
1/2 c. plus 2 T. balsamic vinegar
1/2 t. brown sugar
1 c. cooked chicken, cut in bite sized pieces (I used 1 lb. cooked boneless, skinless chicken breast)
1 box whole wheat penne pasta
1/4 c. butter, cut in pieces
1/3 c. grated Parmesan cheese

Heat the oven to 400.  Cut the tough ends off of the asparagus and discard them.  Cut the spears into 1" pieces and place them on a baking sheet.  Toss with the oil and 1/4 t. each of salt and pepper.  Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan and simmer until 3 tablespoons remain.  Stir in the brown sugar and the remaining 1/4 t. pepper.  Remove from the heat.

Cook the penne in a large pot of salted water according to the package directions for al dente.  Drain the pasta and toss with the asparagus, vinegar, chicken, butter, parmesan and remaining
salt.  Serve with additional parmesan if desired.  

This can be made ahead and reheated if desired.

6 servings (480 calories each serving) according to my calculator on loseit.com