Penne With Chicken & Asparagus Recipe
Wood Grilled Chicken, Fresh Asparagus, Pesto Cream Sauce, Roasted Yellow Peppers and Fresh Roma Tomato Relish Garnish.
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Ingredients
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Pasta and Chicken
Vegetables
Pesto Cream Sauce
Method
Cooking Chicken and Pasta
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest.
- 2
Cook the Pasta
In a large pot, bring water to a boil and add a pinch of salt. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Preparing Vegetables
- 3
Sauté the Asparagus
Trim the ends of the asparagus and cut them into 2-inch pieces. In a pan, heat a tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still bright green.
- 4
Making the Pesto Cream Sauce
- 5
Combine Ingredients
In a medium saucepan over low heat, combine the heavy cream, pesto sauce, and grated Parmesan cheese. Stir until the cheese has melted and the sauce is heated through, about 5 minutes. Adjust seasoning if needed.
Combining Everything
- 6
Mix It All Together
In a large mixing bowl, combine the cooked penne pasta, sautéed asparagus, and sliced grilled chicken. Pour the pesto cream sauce over the mixture and toss gently to coat everything evenly.
- 7
Garnish and Serve
Plate the pasta mixture and top with roasted yellow peppers and the diced Roma tomato relish for garnish. Serve immediately.