Grilled Chicken and Asparagus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless skinless chicken breasts
02 -
1 teaspoon Italian seasoning
03 -
1 pound asparagus, woody ends trimmed
04 -
Olive oil, kosher salt, and freshly ground black pepper to taste
05 -
12 ounces rotini pasta
06 -
1/3 cup pesto
07 -
Juice of 1/2 lemon
08 -
1/4 cup shredded Pecorino Romano or Parmesan cheese
09 -
2 tablespoons toasted pine nuts
10 -
Fresh chopped basil for garnish
11 -
Additional Pecorino Romano for garnish
# Instructions:
01 -
Cook the rotini pasta according to the package instructions. Drain and transfer to a large serving bowl.
02 -
Preheat the grill to medium-high heat.
03 -
Season the chicken breasts with Italian seasoning, salt, and pepper.
04 -
Place asparagus on a foil-lined baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
05 -
Grill the chicken for 4-6 minutes per side until the internal temperature reaches 160°-165°F. Let rest for 5 minutes, then cut into pieces.
06 -
Place the asparagus spears perpendicular to the grill grates. Grill for 2 minutes, then roll or flip and grill for an additional 1-2 minutes. Cut into 2-inch pieces.
07 -
Add the grilled chicken and asparagus to the bowl with pasta. Add the pesto, lemon juice, and shredded Pecorino Romano or Parmesan cheese. Toss to coat evenly.
08 -
Season with salt and pepper to taste. Garnish with toasted pine nuts, chopped fresh basil, and additional Pecorino Romano if desired. Serve warm or cold.
# Notes:
01 -
Allow the chicken to rest after grilling to retain juices and flavor.
02 -
The dish can be served either as a warm entrée or chilled for a lighter meal.