Grilled Chicken and Asparagus Pesto Pasta
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
404 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Grilled Chicken and Asparagus Pesto Pasta
Description
Grilled Chicken and Asparagus Pesto Pasta brings together grilled chicken breast seasoned with Italian herbs and asparagus that is quickly grilled to retain its natural crunch. The rotini pasta cooked al dente provides a toothsome base to hold the pesto, lemon juice, and grated Pecorino Romano cheese. The asparagus is drizzled with olive oil and grilled separately to enhance its flavor while keeping a slight crisp, then cut into bite-sized pieces. Tossing everything with pesto and lemon juice creates a balanced sauce that nicely coats the pasta and ingredients without overpowering their individual textures and flavors. The toasted pine nuts add a subtle crunch, and fresh chopped basil sprinkled on top brightens the dish further. This pasta can be served warm or at room temperature, making it versatile for a casual meal or a light dinner.
Ingredients
- 2 chicken breast boneless skinless
- 1 teaspoon Italian seasoning
- 1 pound asparagus woody ends cut off
- olive oil kosher salt and fresh ground black pepper to taste
- 12 ounces rotini pasta
- 1/3 cup pesto
- 1/2 lemon juiced
- 1/4 cup Pecorino Romano cheese shredded, or parmesan cheese
- 2 tablespoons pine nuts toasted
- basil fresh chopped, more for garnish
- Pecorino Romano cheese fresh chopped, more for garnish
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 59mg | 20% |
| Sodium | 229mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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