INGREDIENTS

1. Glaze

2. 2tablespoonsbrown sugar
3. 2tablespoonsbalsamic vinegar
4. 2tablespoonsmaple syrup
5. 2tablespoonsorange juice
6. 1teaspoon mincedgarlic
7. 1tablespoonolive oil

8. Chicken

9. 4boneless skinless chicken breasts
10. 1/4teaspoonsalt
11. 1/4teaspoonpepper
12. 1/2teaspoongarlic salt
13. 1/2cupbalsamic vinaigrette

14. Vegetables

15. 2tablespoonsolive oil
16. 1/2green bell pepper, sliced small
17. 1/2red bell pepper, sliced small
18. 2ouncessun-dried tomatoes packed in oil, chopped
19. 2roma tomatoes, diced
20. 4green onions, chopped
21. 4ouncesfresh mushrooms, sliced
22. 4ouncesfresh asparagus, chopped
23. 12ouncesbow tie pasta

DIRECTIONS

1. Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
2. Set aside while making the glaze.
3. In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
4. Bring mixture to a boil.
5. Reduce heat and simmer for about 10 minutes.
6. Remove from heat and set aside.
7. Grill chicken over medium coals until done.
8. Slice into strips when cool and set aside until pasta is ready to assemble.
9. Add olive oil to a heated skillet.
10. Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
11. While vegetables are cooking, boil water and cook pasta until tender.
12. Drain pasta and place in a large bowl.
13. Add chicken, sauted vegetables, and balsamic vinegar glaze.
14. Toss and serve.
15. Add parmesan cheese if desired.