A delicious veggie-packed chicken pasta perfect for the holidays!
Season chicken thighs with a generous amount of salt and pepper.
Heat olive oil in a large Dutch oven and sear chicken thighs for 2-3 minutes per side.
Add onions, garlic, mushrooms and asparagus to Dutch oven and sauté for 1-2 minutes.
Place browned chicken on top of veggies and add herbs, red wine, balsamic, and broth. Bake at 400ºF for 25-30 minutes.
ADD CREAM & NOODLES
Add heavy cream and noodles. Then, shred chicken and discard bones. Serve with a generous sprinkle of parmesan cheese.
Enjoy Roasted Balsamic Chicken Pasta for a savory meal.