Here’s the recipe if you wanna give it a try. Anything in Italics are my own personal thoughts cause sometimes you need to know things. *smile*
Balsamic Chicken & Penne
1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
2 T. country Dijon mustard (I am in love with this stuff, like totally)
2 T. sugar
3 cloves garlic, minced
1/2 t. salt
1/4 t. cayenne pepper, or to taste
4 boneless, skinless chicken breasts
8-oz pkg. whole-wheat penne pasta, uncooked (I used GF pasta)
1 bunch asparagus, trimmed, chopped and steamed
Optional: shredded Parmesan cheese (Which in my book isn’t optional because everything is better with cheese. And bacon. But that’s another story.)
In a large plastic zipping bag, combine olive oil, balsamic vinegar, mustard, sugar, garlic and seasonings. Squeeze bag to mix well. Add chicken to bag; turn to coat. Seal bag and refrigerate at least 4 hours to overnight, turning bag occasionally. When ready to prepare chicken, drain marinade into a saucepan; heat to boiling for 15 minutes. Meanwhile, cook pasta according to package directions; drain. Broil chicken until juices run clear, about 12 to 15 minutes. Cut chicken into bite-size pieces. To serve, combine chicken, marinade, asparagus and pasta. Toss to coat. Serve with Parmesan cheese, if desired.
Makes 8 servings.
This recipe can be found on page 108 of Moms Know Best Cookbook (affiliate link).