Grilledchickenasparaguspastawithparsleypesto Recipes

GRILLED CHICKEN AND ASPARAGUS PESTO PASTA

Steps:

• Cook the pasta according to package instructions. Drain and put into a large serving bowl.
• While the pasta cooks, preheat the grill to medium-high heat.
• 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.
• 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.
• 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.
• 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.

GRILLED CHICKEN & ASPARAGUS PASTA WITH PARSLEY PESTO

Steps:

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

GRILLED SHRIMP PESTO PASTA

Steps:

• In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
• Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
• While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
• When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
• Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and serve.

GRILLED CHICKEN LEMON ASPARAGUS PASTA RECIPE

Steps:

• Cook the pasta in salted water according to package instructions.
• Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve ¼ cup of pasta cooking liquid.
• In small pot, combine the heavy cream, butter, ½ teaspoon of salt and ¼ teaspoon pepper over medium-high heat.
• Bring to a simmer and cook, stirring, for 4 minutes until thick enough to coat a spoon. Remove from the heat, then stir in the lemon zest and juice.
• Place the pasta and asparagus back into the pot, along with the chicken. Pour the cream sauce over the pasta mixture, then toss to coat evenly, adding pasta water if needed to thin the sauce.
• Stir in the parmesan cheese. Alternatively, toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
• Add more salt and pepper to taste, if needed. Garnish with chopped parsley and lemon slices, if desired.
• Serve warm, and enjoy!

LEMON ASPARAGUS PASTA WITH GRILLED CHICKEN

Steps:

• Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
• Reserve 1/4 cup of pasta cooking liquid.
• In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
• Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
• Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
• Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

LEMON GARLIC CHICKEN ASPARAGUS PASTA

Steps:

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
• Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 1/2 teaspoons salt + 1/2 teaspoon black pepper). Toss to coat well until everything is heated through.
• Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.

CREAMY LEMON, ASPARAGUS, CHICKEN PASTA RECIPE - (4.4/5)

Steps:

• Set your grill to high heat. Lightly season chicken breasts with salt and pepper. Grill the chicken breasts until done. To check for doneness, the safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. and slice into strips, set aside. Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve 1/4 cup of pasta cooking liquid. In a small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in the lemon zest and juice and remove from the heat. Place the pasta and asparagus back into the pot you cooked them in along with the grilled chicken breasts cut into strips. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese into the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.