PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | YIELD: 4 servings
Summer is not yet over with this grilled chicken and asparagus pesto pasta. Super delicious with tons of flavors. Enjoy this warm or cold for a simple and healthy weeknight dinner perfect for everybody!
Ingredients
1 lb asparagus, woody ends cut off
2 boneless, skinless chicken breasts
1/2 of a lemon, juiced
1 tsp Italian seasoning
12 oz. rotini pasta, gluten-free if needed
3 tbsp shredded Pecorino Romano or Parmesan cheese
1/3 c. pesto
Fresh chopped basil and more Pecorino Romano for garnish
2 tbsp toasted pine nuts
Olive oil, kosher salt, and fresh ground black pepper to taste
How to make Grilled Chicken and Asparagus Pesto Pasta
Step 1: Following the package directions, cook the pasta. Drain when done and place the drained pasta into a large serving bowl.
Step 2: In the meantime, prepare the grill. Preheat it to medium-high heat.
Step 3: Sprinkle the chicken with Italian seasoning, salt, and pepper. Lay the asparagus on a baking sheet lined with foil in a single layer. Then, drizzle the asparagus with olive oil and season with salt & pepper. Toss well to coat the asparagus.
Step 4: Onto the prepared grill, lay the chicken, and grill for about 6 minutes. Turn the chicken over and grill the other side for another 6 minutes or until the internal temperature of the chicken reads 160 to 165 degrees F. Remove the chicken from the grill when done and allow it to rest for about 5 minutes before slicing the chicken.
Step 5: Place the prepared asparagus horizontally onto the grill grates while the chicken cooks. Grill the asparagus for about 2 minutes. Using tongs, roll or flips the asparagus and grill for a minute or two more. Then, cut the asparagus into about 2-inch pieces.
Step 6: To the bowl with the pasta, add the chopped chicken and asparagus. Then, add the pesto along with the lemon juice and shredded Romano or Parmesan cheese. Sprinkle with salt and pepper. Toss to coat the chicken and asparagus. Adjust the seasoning according to taste.
Step 7: If desired, garnish the chicken and asparagus with toasted pine nuts and some chopped fresh basil. Enjoy warm or cold.
Nutrition Facts:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 404 | TOTAL FAT: 17g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 12g | CHOLESTEROL: 59mg | SODIUM: 229mg | CARBOHYDRATES: 34g | FIBER: 4g | SUGAR: 2g | PROTEIN: 31g
Ingredients
- 1 lb asparagus, woody ends cut off
- 2 boneless, skinless chicken breasts
- 1/2 of a lemon, juiced
- 1 tsp Italian seasoning
- 12 oz. rotini pasta, gluten-free if needed
- 3 tbsp shredded Pecorino Romano or Parmesan cheese
- 1/3 c. pesto
- Fresh chopped basil and more Pecorino Romano for garnish
- 2 tbsp toasted pine nuts
- Olive oil, kosher salt, and fresh ground black pepper to taste
Instructions
Step 1: Following the package directions, cook the pasta. Drain when done and place the drained pasta into a large serving bowl.
Step 2: In the meantime, prepare the grill. Preheat it to medium-high heat.
Step 3: Sprinkle the chicken with Italian seasoning, salt, and pepper. Lay the asparagus on a baking sheet lined with foil in a single layer. Then, drizzle the asparagus with olive oil and season with salt & pepper. Toss well to coat the asparagus.
Step 4: Onto the prepared grill, lay the chicken, and grill for about 6 minutes. Turn the chicken over and grill the other side for another 6 minutes or until the internal temperature of the chicken reads 160 to 165 degrees F. Remove the chicken from the grill when done and allow it to rest for about 5 minutes before slicing the chicken.
Step 5: Place the prepared asparagus horizontally onto the grill grates while the chicken cooks. Grill the asparagus for about 2 minutes. Using tongs, roll or flips the asparagus and grill for a minute or two more. Then, cut the asparagus into about 2-inch pieces.
Step 6: To the bowl with the pasta, add the chopped chicken and asparagus. Then, add the pesto along with the lemon juice and shredded Romano or Parmesan cheese. Sprinkle with salt and pepper. Toss to coat the chicken and asparagus. Adjust the seasoning according to taste.
Step 7: If desired, garnish the chicken and asparagus with toasted pine nuts and some chopped fresh basil. Enjoy warm or cold.
