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Buttery Balsamic Pasta and Asparagus - Lunch Version

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 16 ounces Penne
  • 2/3 cups Balsamic Vinegar
  • 1/2 teaspoons Brown Sugar
  • 1/2 teaspoons Black Pepper #1
  • 1/2 cups Butter
  • 1/3 cups Parmesan Cheese, Grated
  • 2 cups cook and dice Chicken, Boneless Breasts
  • 1/3 cups Pine Nuts
  • 2 teaspoons Salt #1

Serving Day Ingredients

  • 3 1/2 cups dice Asparagus
  • 1 tablespoon Olive Oil
  • 1/8 teaspoons Salt #2
  • 1/8 teaspoons Black Pepper #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 944 Calories
  • 42g Total Fat
  • 18g Sat Fat
  • 1g Trans Fat
  • 134mg Cholesterol
  • 1257mg Sodium
  • 99g Total Carb
  • 6g Fiber
  • 11g Total Sugars (Includes 1g Added Sugars)
  • 42g Protein
  • 29 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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 #1.
  4. Remove from heat.
  5. Drain pasta and toss with butter, Parmesan, vinegar, chicken, pine nuts, and salt #1.
  6. Let cool.
  7. Divide among freezer bags, label & seal.

Make From Frozen Serving Day Directions

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
  2. Reheat pasta mixture on stovetop for 8-10 minutes.
  3. Toss asparagus with olive oil and salt #2 and pepper #2.
  4. Place on a baking sheet and bake at 400 degrees for about 10 minutes or until tender.
  5. Toss asparagus with pasta.

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