Creamy Balsamic Asparagus Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 tsp olive oil

Salt and pepper to taste

1 tbsp butter

1/4 cup onions + mushrooms

1 bulb garlic

1 pint cherry tomatoes, halved

1 bunch asparagus spears, chopped

2 small chicken breasts, cubed (optional)

1 pound penne pasta

1 ½ cup heavy cream

1/4 cup balsamic vinegar

1 cup freshly grated parmesan

10 leaves basil, chopped

(I added thyme)

Directions

Cook pasta to al dente according to package instructions. Reserve some of the pasta water.

Slice garlic in half cross-wise and drizzle with olive oil. Place in a large oven-safe pan.

Add chicken, tomatoes, and asparagus to the pan. Season everything with salt and pepper to taste, and drizzle balsamic vinegar over everything.

Roast chicken and veggies for about 35-40 minutes until garlic is soft and chicken is cooked through.

Smash tomatoes and garlic with a fork. Mix in heavy cream, pasta water if needed, and more balsamic vinegar to taste.

Toss pasta in the sauce. Top with parmesan cheese and basil, then serve.

For fast method:

For a quick dish, brown chicken in a large skillet first. Mince 3-4 cloves of garlic and add to the pan; stir until fragrant.

Add tomatoes to the pan. Cover pan and simmer for about 10 minutes, until tomatoes have begun to break down. Add asparagus to the pan and stir until just softened.

Add balsamic vinegar, heavy cream, and pasta water if needed to the pan. Stir to combine. Let the sauce reduce for 1-2 minutes until thickened.

Toss pasta in the sauce and top with parmesan cheese and basil. Enjoy!