Simply put the chicken, tomatoes and asparagus on a cookie sheet.
Adapted from a recipe by Laura Wolford
1 lb. penne pasta
4 chicken breasts, cut into bite sized pieces
1 carton of grape tomatoes
½ c olive oil
½ c balsamic vinegar
about 12 fresh basil leaves chopped or dried basil
10 spears of thin asparagus cut into 1” pieces
1 tsp minced garlic
4 oz grated Parmesan cheese
1. Prepare pasta according to package directions. Set aside.
2. Meanwhile toss chicken pieces, tomatoes, asparagus, oil, vinegar, garlic and basil on a cookie sheet that has a 1” lip.
3. Broil for 7-10 minutes or until chicken is cooked through. (I wasn’t sure it would cook that quickly, but it does!) Pour the entire mixture over pasta. Use a rubber scraper to get every bit of the yummy seasoning from the baking sheet. Sprinkle with Parmesan cheese and serve.