Sauté garlic in olive oil (large skillet) until lightly browned. Add tomatoes, salt & pepper, basil and balsamic vinegar and set aside for ten minutes. Stir occasionally.

Cook the angel hair pasta for the recommended time. While pasta is cooking, Drain garlic-tomato mixture, reserving juice.Toss tomato mixture and heat briefly. Add the tomatoes to the pasta and toss lightly. Sprinkle liberally with freshly grated parmesan cheese.

Flatten each chicken breast to 1/4 inch. Place three (properly cleaned and prepared) asparagus spears on top of each chicken breast. Add 1 Tbs. Swiss cheese, roll up lengthwise, and secure with toothpicks. Place seam side down in a 10 inch shallow pan (glass) coated with cooking spray. Cover with plastic wrap leaving a corner open for venting. Microwave on high 5-6 minutes.

Let roll-ups stand covered for 5 minutes. Combine mushrooms, wine, lime juice, and tarragon in a 1 quart glass dish. Microwave on high heat 2-3 minutes, stirring once. Add fresh parsley.

To serve, remove roll-ups from cooking liquid, arrange on serving platter, and spoon mushroom sauce over the top.

Steam the potato, carrot, and broccoli until just tender, 15-20 minutes.

Sauté the onion, garlic, and seasonings in the Balsamic vinegar. Stir the steamed vegetables into the vinegar mixture and toss lightly until coated.