1 pound of fresh asparagus
1 medium onion
1 pint of baby Bella mushrooms
2 cloves of garlic, minced
6 tablespoons of olive oil
1 lb bag of Penne Brown Rice Pasta
4 to 5 tablespoons of balsamic vinegar
6 ounces of chicken tenderloin cut into 1” cubes
Salt and Pepper to taste
Cut the chicken tenderloins in 1 to 1-1/2” cubes. Put into a glass bowl and pour in the balsamic vinegar and toss the chicken well. Let the chicken marinate for about half an hour to an hour.
Prepare the brown rice pasta according to the package directions, drain and set aside in a colander. In a large skillet, heat 3 tablespoons of olive oil on medium high heat, and then add the chicken with the marinade and cook until done. Take out of the skillet and put in a bowl and set aside.
Cut the onion in half and then again into half moon slices. Clean and cut up the asparagus into 1 to 1-1/2 inch pieces. Heat the rest of the olive oil in the pan over medium high heat and cook the onions for about 15 minutes until a deep brown and caramelized. Add the mushrooms and cook for about 5 minutes more and add the asparagus. Add the cooked chicken with any juices with the vegetables and cook for about 2 to 3 minutes. I tasted the dish and thought it needed a couple more tablespoons of balsamic vinegar. Once that was added the dish improved to a WOW! Season the dish with salt and pepper, if needed.
Put the pasta in a pretty polka dotted bowl – that always looks cheerful and top with the chicken mixture. My roommate sprinkled her favorite Parmesan Cheese over the dish and sighed. But I thought it was fine by itself. Let me know what your thoughts are. Serve immediately, serves about 3 to 4 if you are lucky. Enjoy!