Balsamic Cream Whole-Wheat Pasta

• 2 cups whole wheat pasta, rigatoni
• 2 boneless skinless chicken breasts
• 10 stalks asparagus
• 5 tablespoons balsamic vinegar
• 12 cup light cream
• 12 teaspoon garlic powder
• 12 teaspoon onion powder
• salt and pepper

1. On a non-stick skillet, cook chicken breasts until juice runs clear and the thickest part is white.
2. Cut chicken into bite size pieces and set aside.
3. Blanche asparagus in a medium-sized pot.
4. Cut each stalk into 4 pieces and set aside.
5. Cook pasta in a large pot for 10 minutes, or until al dente.
6. In a small saucepan, combine balsamic vinegar, light cream, onion and garlic powder.
7. Whisk until mixture is blended completely and/or starts to bubble.
8. Once pasta is cooked, strain and transfer to a bowl.
9. Combine pasta with the asparagus and chicken.
10. Pour sauce over pasta until mixed thoroughly.

whole wheat pasta, chicken breasts, stalks asparagus, balsamic vinegar, light cream, garlic, onion powder, salt

Taken from www.food.com/recipe/balsamic-cream-whole-wheat-pasta-464634 (may not work)