Penne with Balsamic Butter

This was good and fast! Originally it called for asparagus but I decided that roasted broccoli would be just as delicious. Also I added shredded chicken. 

http://www.melskitchencafe.com/2011/04/penne-with-roasted-asparagus-and-balsamic-butter.html

INGREDIENTS

• 1 pound fresh asparagus spears or Broccoli if you're cool like me
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• 1 pound penne pasta
• 4 tablespoons butter, cut into pieces
• 1/3 cup freshly grated Parmesan cheese, plus more for serving
• Shredded chicken

DIRECTIONS

1. Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside. If doing broccoli, cut up, toss with olive oil, salt, and pepper, and roast for 15 minutes ish at 400 degrees.
2. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.