Caprese Chicken Pasta with Roasted Vegetables

• 1 pound chicken breast boneless skinless

Balsamic Chicken Marinade

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons brown sugar
• 1 tsp EACH dried basil
• 1 tsp EACH garlic powder
• 1 tsp EACH onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Roasted Vegetables

• 1 oz. pkg cherry tomato
• 1 zucchini small, halved and sliced
• 1/2 bunch asparagus, ends trimmed, cut into 1” pieces
• 4-6 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons reserved marinade (in directions)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pasta

• 1 pound linguine or thin spaghetti
• 1 cup water reserved pasta water
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 1/4 cup parsley fresh, loosely packed, chopped
• 1/4 cup basil loosely packed, fresh, chopped
• 1 cup Parmesan Cheese freshly grated, quantity variable
• 1 cup mozzarella balls or pearls, more or less, snacking size