Balsamic Butter Pasta with Grilled Chicken, Roasted Asparagus and Roasted Squash

The recipe title is certainly a mouth ful but it's worth every single word. This pasta dish came into my life via, you guessed it, Pintrest and a link to Food & Wine Magazine. the recipe did not call for chicken or squash but I wanted to beef up the pasta a bit and the addition of both was very welcome. that along with some roasted shallot and garlic made this a dish that I know I'll come back to again and again.

If you do not have asparagus or squash on hand, the beauty of this recipe is that any roasted vegetable would work. Broccoli, tomatoes, cauliflower... Whatever tickles your fancy! Want to make this recipe even MORE decadent? A dollop of ricota cheese stirred in at the end would make this dish extra creamy and oh so delicious.

Enjoy!

Balsamic Butter Pasta with Grilled Chicken and Roasted Asparagus & Squash
(adapted from Food & Wine Magazine)



1/2 pound asparagus, cut in thirds
1/2 pound summer squash, sliced into 1/2 inch half moons
1 pound chicken tenders, cut into cubes
1 shallot, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 teaspoons salt
2/3 cup balsamic vinegar
1 teaspoon brown sugar
1 pound penne
1 stick butter

Heat the oven to 400°.
Sauté the chicken in EVOO. Season with salt and pepper and cook until done.
Snap the tough ends off the asparagus, discard them, and cut into thirds. Put the asparagus, summer squash, shallots an garlic on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 15 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the stick of butter. Allow the butter to melt and stir to combine.
Cook the penne in a large pot of boiling, salted water until al dente. Drain the pasta and toss with the vegetables, sauce, and chicken.