Gemelli (Pasta) with Chicken, Asparagus and Caramelized Onions

ingredients

1/4 cup olive oil (divided)
1 pound fresh asparagus, bottoms trimmed, peeled if thick, and cut into 2-inch lengths
Kosher salt and black pepper
1 large Spanish onion, thinly sliced
2 cups diced leftover roast chicken
1 cup low-salt chicken broth
2 teaspoons chopped fresh thyme
1 tablespoon sherry vinegar or balsamic vinegar
1/2 cup freshly grated Parmesan cheese (divided)
3/4 pound gemelli or penne pasta

1
In large skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering hot, about 1 1/2 minutes. Add asparagus and sprinkle generously with salt and pepper (about 1/2 teaspoon each). Cook, stirring occasionally, until it browns and becomes just tender, about 4 minutes. Transfer to a large plate.
2
Add remaining 2 tablespoons oil and onion to skillet, sprinkle generously with salt and cook, stirring, until it wilts and becomes translucent, about 2 to 3 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until onion softens completely and turns a light caramel color, another 10 to 15 minutes.
3
Return asparagus to pan and add the chicken, broth and thyme. Bring to a boil, then reduce heat to a simmer and cook 5 minutes. Add vinegar and 1/4 cup of the Parmesan. Season generously with salt and pepper to taste and reduce heat to low.
4
Meanwhile, bring large pot of water to a boil, then stir a couple tablespoons of salt into boiling water and cook pasta until just tender to the tooth, about 10 to 12 minutes. Drain and add pasta to skillet. Cook over medium-high heat, stirring, 2 minutes so flavors mix and meld. Serve immediately with sprinkling of remaining 1/4 cup Parmesan.

Source: TasteBook