Balsamic Chicken Pasta with Asparagus

Balsamic Chicken Pasta with Asparagus

The flavours of this dish could be described as Italian sweet and sour but a lot milder and subtler then you’re probably imagining. The sauce is not at all tart, just lightly flavoured with the balsamic vinegar. Have I mentioned the best part? This dish comes together by the time the pasta is cooked!

Serves 4

1 tbsp extra virgin olive oil

2 Boneless skinless chicken breasts, cleaned and cut into cubes

1 Bunch of asparagus (usually between 325g and 453 g), cleaned and cut into one inch pieces

1 Medium red onion, cut into half moons

3 Cloves garlic, crushed

¼ Cup white wine

1 ½ Cup sodium reduced chicken stock

2 tbsp balsamic vinegar

1 tbsp corn starch

Salt

Pepper

1 375 g box of whole wheat pasta (I used rotini)

Bring a pot of water to boil for the pasta and then cook it according to package directions.   Meanwhile:

In a large skillet over medium high heat, add the olive oil and when it’s hot (it will ripple) add the chicken, onion and asparagus; season with salt and pepper.

Combine the stock, vinegar and cornstarch in a bowl and set aside.

Saute the skillet contents until the chicken has started to brown, the onions are starting to soften and the asparagus is bright green (about 5 minutes), then add the garlic.

Saute the garlic for about 30 seconds, careful not to let it burn and then add the white wine.

Let the wine boil for about a minute to make sure the alcohol has cooked out.

Add the stock and vinegar mixture; mix well.

Let the sauce boil for about a minute, until it starts to thicken.

Drop the heat to low and when the pasta is cooked, drain it and then add it to the pan.

Mix the pasta well and let it sit in the sauce for a few minutes (this will let the pasta absorb some of the sauce).

Taste and adjust seasoning.

Serve immediately.

Notes:

1. I used red onion because I thought it would look pretty but feel free to use regular white onion if that’s what you have on hand.
2. I so wanted to add mushrooms here but I didn’t have any… add them if you can! Add the mushrooms at the same time you add the chicken, onion and asparagus and follow all other instructions and cooking times the same way as outlined.
3. If you like a little heat, add some chili flakes to the olive oil before you turn the heat on the pan; about a ½ tsp or to taste.
4. This dish comes together in 20 minutes!