Griddled Chicken With Asparagus and Pasta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Haven't tried this yet but posting here for safe keeping. Ingredients:
8 ounces shell pasta |
9 ounces asparagus |
4 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
4 boneless skinless chicken breasts |
2 ounces rocket |
4 ounces sun-dried tomatoes, rinsed of excess salt |
2 tablespoons pine nuts, toasted |
salt and pepper, to taste |
Directions:
1. Cook pasta according to package directions.
2. Snap the woody ends off the asparagus and cut into 2 lengths. Place in a steamer and sit over the boiling pan of pasta and cook for 5 minutes until tender crisp. Remove and set aside while continuing to cook the pasta.
3. Meanwhile, heat the griddle pan or heavy frying pan. Brush the chicken pieces with a little of the oil and place on the griddle and cook over a medium high heat for about 5 minutes on each side or until cooked.
4. While the chicken is cooking, whisk the remaining oil with the vinegar and mustard and season with salt and pepper.
5. When the pasta is cooked, drain well then return to the pan. Roughly chop the rocket leaves and add to the pasta with the asparagus, tomatoes and pine nuts.
6. Add the dressing amd mix well to combine.
7. Divide between 4 warmed plates and top with the chicken breast.
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