Grilled Chicken & Asparagus Pasta with Parsley Pesto Recipe

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Grilled Chicken & Asparagus Pasta with Parsley Pesto
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Ingredients:

Directions:

  1. For Pesto: Place all ingredients into a food processor and combine thoroughly.
  2. Set aside.
  3. (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
  4. Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
  5. Slice and set aside.
  6. Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
  7. Drain well.
  8. Break off tough ends of asparagus.
  9. Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
  10. Remove and cut into 2 inch pieces.
  11. In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
  12. Gently stir in pesto and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.62 Kcal (2012 kJ)
Calories from fat 289.8 Kcal
% Daily Value*
Total Fat 32.2g 50%
Cholesterol 56.24mg 19%
Sodium 452.01mg 19%
Potassium 599.53mg 13%
Total Carbs 19.63g 7%
Sugars 4.92g 20%
Dietary Fiber 7.35g 29%
Protein 27.4g 55%
Vitamin C 40.1mg 67%
Iron 2.1mg 12%
Calcium 155.1mg 16%
Amount Per 100 g
Calories 142.89 Kcal (598 kJ)
Calories from fat 86.16 Kcal
% Daily Value*
Total Fat 9.57g 50%
Cholesterol 16.72mg 19%
Sodium 134.39mg 19%
Potassium 178.25mg 13%
Total Carbs 5.84g 7%
Sugars 1.46g 20%
Dietary Fiber 2.18g 29%
Protein 8.15g 55%
Vitamin C 11.9mg 67%
Iron 0.6mg 12%
Calcium 46.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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