Grilled Chicken & Asparagus Pasta with Parsley Pesto |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Using fresh, homemade pesto for this dish really gives it great flavor. Grilling the asparagus also adds a flavor boost! Ingredients:
1 cup packed fresh parsley |
1/2 cup olive oil |
2/3 cup freshly grated parmesan cheese |
2 tablespoons toasted pine nuts |
4 cloves garlic, minced |
1 lb asparagus |
3 cups penne pasta |
1 sweet red pepper, cut into thin strips |
1/2 cup sun-dried tomato packed in oil, drained and cut into small pieces |
2 boneless chicken breasts |
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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