GRILLED CHICKEN AND ASPARAGUS PESTO PASTA

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Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce. Serve it warm or cold for a delicious and healthy weeknight dinner!

A pasta formula that is ideal for summer! This Grilled Chicken and Asparagus Pesto Pasta turned out surprisingly better than I suspected it would. The most awesome thing, other than it’s not difficult to make and doesn’t utilize such a large number of fixings, is it tends to be served warm or cold.

Barbecuing the chicken and asparagus for this pasta adds a huge load of flavor. Barbecuing asparagus is my #1 method to set it up. This Lemon Parmesan Grilled Asparagus is one of my number one side dishes to make when we need a vegetable on our supper plates. The flame broil gives the asparagus a trace of smoky flavor and it just requires around 3-5 minutes to cook.

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The flame broiled chicken is additionally very basic. All it needs is salt, pepper and Italian flavoring. The explanation the asparagus and chicken needn’t bother with much added enhancing is a direct result of the pesto that will turn into the sauce for the pasta. I utilized my number one locally acquired pesto, yet don’t hesitate to utilize homemade.Along with the pesto, there is additionally new lemon squeeze and destroyed Pecorino Romano cheddar. Pecorino Romano is a sheeps milk cheddar. It’s like Parmesan cheeses, yet has a more keen and saltier flavor. It’s additionally more affordable than Parmigiano Reggiano cheddar, which is consistently what I suggest purchasing when you need parmesan cheddar in a formula.

This Grilled Chicken and Asparagus Pesto Pasta is delightful when had warm for supper. In any case, you can likewise serve it cold like you would a pasta plate of mixed greens. It would be an awesome expansion to a grill or outing. Need to make it veggie lover? Avoid the chicken and add more barbecued asparagus or cannellini beans. In case you’re sans gluten take a stab at utilizing a chickpea pasta like Banza, that is the thing that I utilized. Appreciate!

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INGREDIENTS

  • 2 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 pound asparagus, woody ends cut off
  • Olive oil, kosher salt and fresh ground black pepper to taste
  • 12 ounces rotini pasta, gluten free if needed
  • 1/3 cup pesto
  • 1/2 of a lemon, juiced
  • 3 tablespoons shredded Pecorino Romano or parmesan cheese
  • 2 tablespoons toasted pine nuts
  • Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

  1. Cook the pasta according to package instructions. Drain and put into a large serving bowl.
  2. While the pasta cooks, preheat the grill to medium-high heat.
  3. Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.
  4. Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.
  5. While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.
  6. Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.
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