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