Roasted Chicken And Vegetable Pasta Primavera

• 1 1/2 pounds thin asparagus spears
• 1 cup matchstick-cut carrots
• 1/2 medium-size sweet onion, halved and thinly sliced (about 1 cup)
• 1 teaspoon bottled minced garlic
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pint grape tomatoes
• 8 ounces uncooked penne
• 2 cups sliced rotisserie chicken breast
• 3/4 cup whipping cream
• 2/3 cup shaved fresh Parmesan cheese

1. 1) Preheat oven to 450.
2. 2) Snap off tough end sof asparagus, and cut asparagus into 2-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes.
3. 3) While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.
4. 4) Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

thin, matchstick, sweet onion, garlic, olive oil, salt, freshly ground black pepper, grape tomatoes, penne, whipping cream, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-and-vegetable-pasta-primavera-50101981 (may not work)