Description
Succulent grilled chicken meets zesty asparagus pesto in this Mediterranean-inspired pasta delight. Fresh herbs and parmesan cheese elevate this quick, elegant dish that brings Italian countryside flavors directly to your plate.
Ingredients
Scale
Proteins:
- 2 boneless skinless chicken breasts
- 3 tablespoons shredded Pecorino Romano or Parmesan cheese
- 2 tablespoons toasted pine nuts
Produce and Herbs:
- 1 pound asparagus, woody ends trimmed
- 1 teaspoon Italian seasoning
- Fresh chopped basil
- Juice of ½ lemon
- Extra Pecorino Romano for garnish
Pasta and Seasonings:
- 12 ounces (340 grams) rotini pasta, gluten-free if needed
- ⅓ cup (79 milliliters) pesto
- Olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package guidelines. Drain thoroughly and transfer to a spacious serving vessel.
- Fire up the grill to a medium-high temperature zone. Liberally coat the chicken breasts with Italian seasoning blend, kosher salt, and freshly cracked black pepper. Arrange the asparagus spears on a rimmed baking sheet, drizzle with extra virgin olive oil, and season with a pinch of salt and pepper.
- Position the seasoned chicken on the hot grill grates, cooking for 4-6 minutes on each side. Ensure the internal temperature reaches 160-165°F (71-74°C) using a meat thermometer. Remove from heat and let the chicken rest for 5 minutes to allow juices to redistribute.
- Gently place the asparagus spears on the grill, charring for approximately 2 minutes per side until they develop light grill marks and become tender-crisp. Remove and slice into 2-inch diagonal segments.
- In the serving bowl, combine the cooked pasta with thinly sliced grilled chicken, charred asparagus pieces, vibrant pesto sauce, freshly squeezed lemon juice, and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper as needed. Finish by scattering toasted pine nuts and torn fresh basil leaves over the top. Serve immediately while warm or chill for a refreshing pasta salad option.
Notes
- Customize the pesto’s intensity by adjusting the amount of garlic and basil to suit your taste preferences.
- Check chicken’s doneness using a meat thermometer to ensure food safety and perfect texture every time.
- Experiment with different pasta shapes like fusilli or penne for varied texture and visual appeal.
- Save time by grilling chicken and asparagus simultaneously, maximizing your outdoor cooking efficiency.
- Leftover pasta keeps well in the refrigerator for 2-3 days, making it an excellent meal prep option for busy weekdays.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg