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Buttery Balsamic Pasta and Asparagus - Lunch Version

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Buttery Balsamic Pasta and Asparagus - Lunch Version

Kim
The Cook
4 Servings
13 Ingredients
8 Comments

Our Buttery Balsamic Pasta and Asparagus is a delicate dish reminiscent of springtime. With roasted asparagus, mellowed balsamic vinegar, savory parmesan, and al dente penne pasta it's a lovely option for a lighter meal or a crowd-pleasing side dish to share.

4 Servings
13 Ingredients
8 Comments

Ingredients

  • 16 ounces Penne
  • ⅔ cups Balsamic Vinegar
  • ½ teaspoons Brown Sugar
  • ½ teaspoons Black Pepper #1
  • ½ cups Butter
  • ⅓ cups Parmesan Cheese, Grated
  • 2 cups cook and dice Chicken, Boneless Breasts
  • ⅓ cups Pine Nuts
  • 2 teaspoons Salt #1
Serving Day Ingredients
  • 3 ½ cups dice Asparagus
  • 1 tablespoon Olive Oil
  • ⅛ teaspoons Salt #2
  • ⅛ teaspoons Black Pepper #2

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook penne al dente according to package directions.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook penne al dente according to package directions.
  2. Meanwhile, cook vinegar down in a small sauce pan until only about 1/4 of original amount is there.
  3. Stir in brown sugar and pepper #2.
  4. Remove from heat.
  5. Drain pasta and toss with butter, Parmesan, vinegar, chicken, pine nuts, and salt #2.
  6. Toss asparagus with olive oil and salt #1 and pepper #1.
  7. Place on a baking sheet and bake at 400 degrees for about 10 minutes or until tender.
  8. Toss asparagus with pasta.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
944
Total Fat
42g
Saturated Fat
18g
Trans Fat
1g
Cholesterol
134mg
Sodium
1257mg
Total Carbohydrates
99g
Fiber
6g
Sugar
11g
Protein
42g
WW Freestyle
29

8 Comments

Join the discussion
  1. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  2. This was a winner at my house tonight. Took 30 minutes from start to finish and every one wanted seconds. It does use a few too many pots and pans for me, but oh well what is a few more dishes for my hubby to wash. He he he.

  3. This looks yummy! Do you freeze the raw asparagus separately and thaw then roast it? Or do you not buy asparagus until you are ready to eat this and roast it fresh? Thanks for your help! I’m new and just making a few recipies today to freeze before my second baby is born!

    1. I think it is best to roast fresh asparagus on your cooking day. It only takes a few minutes. Best wishes for you and your baby!

  4. I just made this about 30 minutes ago and it was amazing! It was so easy to make and was quick. I will be eating on this for a while!

  5. I have made this several times now as it is a regular part of our meal rotation. It is so delicious and everyone in my family (including the picky teenager) absolutely devour every bite! In a pinch once I even used fresh green beans, and we use gluten free pasta without any problem. Thank you so much!