Description
This Grilled Chicken and Asparagus Pesto Pasta combines the heartiness of perfectly grilled chicken with the fresh, crisp texture of asparagus, all tossed in a rich, herbaceous pesto sauce. The dish is sprinkled with juicy hints of lemon and the distinct sharpness of Pecorino Romano, creating a delightful balance of flavors that cater to any palate.Perfect for a busy weeknight yet elegant enough for entertaining, this pasta dish is not only versatile but also a breeze to prepare. It’s an excellent choice for those seeking a nutritious meal that doesn’t sacrifice taste for convenience. Whether served hot as a comforting dinner or enjoyed cold as a refreshing summer salad, it remains a steadfast favorite.
Ingredients
2 boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 pound asparagus, woody ends trimmed
Olive oil, kosher salt, and freshly ground black pepper to taste
12 ounces rotini pasta, gluten-free if needed
1/3 cup pesto
1/2 lemon, juiced
3 tablespoons shredded Pecorino Romano or Parmesan cheese
2 tablespoons toasted pine nuts
Fresh chopped basil and additional Pecorino Romano for garnish
Instructions
Cook the pasta according to package instructions. Drain and transfer to a large serving bowl.
While pasta cooks, preheat the grill to medium-high heat.
Season the chicken with Italian seasoning, salt, and pepper. Spread asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper; toss to coat.
Grill the chicken for about 4-6 minutes per side or until the internal temperature reaches 160°-165°F. Let rest for 5 minutes, then slice.
Grill asparagus on the grates horizontally for about 2 minutes per side. Chop into 2-inch pieces.
Add chicken, asparagus, pesto, lemon juice, and cheese to the pasta. Season with salt and pepper and toss to combine. Adjust seasoning if necessary.
Garnish with toasted pine nuts and fresh basil. Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550