Grilled Chicken & Asparagus Pasta with Parsley Pesto

Recipe by MMers
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For Pesto: Place all ingredients into a food processor and combine thoroughly.
  • Set aside.
  • (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
  • Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
  • Slice and set aside.
  • Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
  • Drain well.
  • Break off tough ends of asparagus.
  • Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
  • Remove and cut into 2 inch pieces.
  • In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
  • Gently stir in pesto and serve immediately.
Advertisement