Grilled Chicken and Asparagus Pesto Pasta
The Grilled Chicken and Asparagus Pesto Pasta is a delightful summer dish that combines the smoky flavors of grilled chicken and asparagus with the vibrant zest of homemade pesto. This recipe uses rotini pasta to capture every bit of the creamy sauce, enriched with lemon juice and Pecorino Romano cheese. Topped with optional toasted pine nuts and fresh basil, this meal is perfect for a light yet satisfying dinner that celebrates the flavors of the season.
Ingredients
- 2 chicken breasts skinless, boneless
- Kosher salt
- black pepper
- 1 tsp Italian seasoning
- Olive oil
- 1 pound asparagus ends trimmed and cut into 1 1/2-inch pieces
- 12 ounces rotini pasta or pasta of your choice
- 1/3 cup pesto store-bought or homemade
- 1/2 lemon juiced
- 3 tbsp Pecorino Romano cheese shredded
- 2 tbsp toasted pine nuts
- Fresh basil chopped, for garnish
Instructions
- Prepare the Pasta: Cook pasta in salted boiling water until al dente. Drain and set aside.
- Grill the Ingredients: Season the chicken and asparagus with salt, pepper, and Italian seasoning. Grill over medium-high heat until the chicken is thoroughly cooked and the asparagus is tender yet crisp.
- Mix and Combine: Chop the grilled chicken and asparagus into bite-sized pieces. In a large bowl, combine them with the cooked pasta, pesto, lemon juice, and cheese.
- Garnish and Serve: Toss everything together until well coated. Adjust seasoning to taste. Garnish with pine nuts and fresh basil before serving.
Nutrition
Serving: 1gCalories: 404kcalCarbohydrates: 34gProtein: 31gFat: 17gSaturated Fat: 4gCholesterol: 59mgSodium: 229mgFiber: 4gSugar: 2g
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