Balsamic Chicken Pasta with Roasted Leaks, Brussels Sprouts & Red Onion

I love pasta (who doesn’t?),and I spend WAY too much time dreaming of all of it’s (amazingly healthy) possibilities-this dish is a winner for sure… simple, healthy and DELICIOUS!  Sweet, yet tangy balsamic pasta blended with roasted veggies that melt in your mouth, a nutritious combination that tastes sinfully good.

Serves: 2-3

The goods:

  • Two chicken breast halves-diced
  • 1 cup Brussels sprouts-halved
  • ¾ cup Leaks-diced
  • 1 red onion- diced
  • 2 cups of cooked spaghetti (I prefer wheat)
  • ¼ cup olive oil, plus 2 tbsp.
  • ½ cup balsamic vinegar
  • 1 tbsp. butter
  • 1 tbsp. fat free sour cream
  • ¼ cup water
  • 2 tbsp. Parmesan cheese
  • 1 tbsp. brown sugar
  • Salt
  • Pepper

*If you don’t love Brussels Sprouts as much as I do, feel free to substitute for asparagus or broccoli

  1. Turn oven to 400 degrees, roast Brussels sprouts, leaks, and onions with ¼ cup olive oil, salt & pepper, toss occasionally-about 20 minutes
  2. In a medium sauce pan, begin to simmer balsamic vinegar on low, simmer until balsamic thickens and you have approx. 2-3 tbsp. (about 15 minutes), remove from heat and add brown sugar & butter
  3. In large skillet, sauté remaining 2 tbsp. olive oil with diced chicken, salt & pepper until browned
  4. Toss roasted vegetables with chicken in skillet, add pasta, balsamic vinegar, water, sour cream and Parmesan cheese

Plate and garnish with fresh parsley

Live well–Jordan