Pestochickenpastawithasparagus Recipes

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GRILLED CHICKEN AND ASPARAGUS PESTO PASTA



Grilled Chicken and Asparagus Pesto Pasta image

Provided by Danae Halliday

Categories     Pasta

Time 25m

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 pound asparagus, woody ends cut off
Olive oil, kosher salt and fresh ground black pepper to taste
12 ounces rotini pasta, gluten free if needed
1/3 cup pesto
1/2 of a lemon, juiced
3 tablespoons shredded Pecorino Romano or parmesan cheese
2 tablespoons toasted pine nuts
Fresh chopped basil and more Pecorino Romano for garnish

Steps:

  • Cook the pasta according to package instructions. Drain and put into a large serving bowl.
  • While the pasta cooks, preheat the grill to medium-high heat.
  • Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.
  • Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.
  • While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.
  • Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

Nutrition Facts : Calories 404 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 31 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 229 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

Creamy Chicken Pesto Pasta is an easy 30-minute dinner loaded with juicy chicken and tender asparagus!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 8

1 lb chicken breasts (trimmed)
1 tsp salt ((divided))
1/4 tsp black pepper
1 lb asparagus (ends trimmed and cut into 2" pieces)
2 cups heavy whipping cream
4 Tbsp pesto sauce
4 Tbsp olive oil
12 oz fettuccini pasta ((or linguine))

Steps:

  • Cook pasta in a pot of salted boiling water according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe then add drained cooked pasta to the sauce in step 5.
  • Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large, deep skillet over medium heat with 2 Tbsp olive oil. When oil is hot, add chicken in a single layer and saute until fully cooked through (3 min per side). Remove from pan and rest 5 minutes, then slice into bite-sized strips.
  • Add 2 Tbsp olive oil to the same pan with asparagus pieces. Sautee stirring occasionally for 2-3 minutes or until crisp tender.
  • Add 2 cups heavy whipping cream, bring to a simmer and cook 3 minutes, stirring occasionally. Stir in 4 Tbsp pesto then add chicken breasts and cook 2 minutes. Season sauce with 1/2 tsp salt or to taste.
  • Add cooked pasta, stirring to coat noodles in sauce. Remove form heat and serve right away.

Nutrition Facts : Calories 535 kcal, Carbohydrate 34 g, Protein 20 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 154 mg, Sodium 459 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PESTO CHICKEN PASTA WITH ASPARAGUS



Pesto Chicken Pasta With Asparagus image

Make and share this Pesto Chicken Pasta With Asparagus recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces uncooked farfalle pasta (bow tie)
2 cups fresh asparagus, cut-up
3 cups cooked chicken, cubed (12 ounces)
1 cup cherry tomatoes, halved
1/3 cup red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons romano cheese, grated

Steps:

  • Cook pasta according to package directions, rinse and drain.
  • Steam or microwave asparagus until tender crisp.
  • Drain.
  • Combine cooked pasta and asparagus in a large bowl.
  • Stir in chicken, tomatoes, onion and olives.
  • Gently toss with pesto sauce.
  • Serve warm, garnished with cheese.
  • Refrigerate leftovers.
  • They make a great lunch.

Nutrition Facts : Calories 297.2, Fat 7.2, SaturatedFat 2, Cholesterol 55.3, Sodium 166.4, Carbohydrate 32.7, Fiber 2.9, Sugar 2.9, Protein 24.7

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