Asparagus Chicken Pasta Salad

ASPARAGUS - CHICKEN PASTA SALAD


8 ounces farfalle
1 chicken half-breast, sliced into thin strips
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1 roma tomato, julienned
4-6 asparagus spears, cut into 1-inch pieces
2 tablespoons fresh parsley, finely minced
4 ounces feta cheese
1 tablespoon fresh-grated Parmesan cheese
Salt and black pepper, to taste
Olive oil


Pre-heat oven to 400°F and place medium-sized pot of lightly salted water on stove to boil.  Prepare three foil boats (one each for the chicken, asparagus, and tomato).  Mix the chicken breast with garlic and balsamic vinegar.  Toss asparagus and tomato in olive oil, then lightly season with salt and pepper.  Place each component in its foil boat; place in oven and cook 25 minutes, or until chicken is thoroughly cooked.  Meanwhile, prepare the farfalle, cooking to 'al dente'.  When the farfalle is done, drain the water and add the cold feta- this will both 'shock' the pasta to prevent over-cooking, as well as melt the cheese slightly to create a light sauce.  Stir thoroughly to evenly coat the pasta.  Add the roasted chicken and vegetables, parsley, and lightly season to taste with salt and pepper.  Dust with grated Parmesan.  May be served warm or cold.