This is similar to the Brown Butter Chicken Penne that I made a month or so ago… but with the asparagus and the balsamic…mmmhhmmm! A delicious new twist!

(Adapted from Food and Wine)

Serves 4

1 pound asparagus

2 tablespoons olive oil, divided

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breast, cut into pieces

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound rotini pasta

1 stick butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 400 degrees. 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 1 tablespoon of olive oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes. Remove and set aside in a bowl. 

3. While the asparagus and chicken are cooking, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. This will take 10 minutes or so and you can start the water boiling for the pasta at this time. When there is about 3 tablespoons of vinegar left, stir in the brown sugar and the remaining 1/4 teaspoon of pepper. Remove from the heat. 

4. Cook the rotini in a large pot of boiling, salted water until just done – according to the package. Drain the pasta and toss with the butter, vinegar, Parmesan, asparagus, chicken and the remaining 1 3/4 teaspoon salt. Serve with additional Parmesan.