Pasta with Grilled Chicken and Asparagus

Ingredients

• 1 pound asparagus
• 1 (8-ounce) package presliced mushrooms
• 2 green onions, cut into 1-inch pieces
• Cooking spray
• 1 (9-ounce) package refrigerated angel hair pasta
• 2 (6-ounce) packages grilled chicken strips (such as Louis Rich)
• 2 tablespoons olive oil
• 2 tablespoons hot water
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon pepper
• 1/2 cup preshredded fresh Parmesan cheese

Preparation

1. Preheat oven to 450°.
2. Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces. Arrange asparagus, mushrooms, and green onions in a single layer on a broiler pan coated with cooking spray. Bake at 450° for 8 to 10 minutes or until golden brown, stirring once.
3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 3 tablespoons pasta water.
4. Add roasted vegetables, reserved pasta water, and chicken to pasta; toss gently.
5. Combine olive oil, 2 tablespoons hot water, balsamic vinegar, and pepper; stir well with a whisk. Add to pasta mixture, and toss well. Sprinkle with cheese. Serve immediately.