Linguine With Asparagus Grilled Chicken Recipes

LEMON ASPARAGUS PASTA WITH GRILLED CHICKEN

Steps:

• Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
• Reserve 1/4 cup of pasta cooking liquid.
• In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
• Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
• Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
• Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

GRILLED CHICKEN AND ASPARAGUS PESTO PASTA

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.

GRILLED HERB CHICKEN AND ASPARAGUS

Steps:

• 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
• 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
• 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

ASPARAGUS LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

LINGUINE WITH ASPARAGUS & GRILLED CHICKEN

Steps:

• Over medium low heat, melt butter in a heavy saucepan and saute onions and garlic until onions are transluscent. About 6-8 mintutes. Increase heat to medium and add asparagus and red pepper. About 3 minutes. Saute until almost tender. Add tomatoes and saute until the begin to break apart. Add cream or alfredo sauce and grilled chicken pieces and simmer for about 3 minutes. Add salt and pepper to taste. If using Alfredo sauce you don't need to add salt and pepper. Pour drained cooked linguine into sauce and combine. Add parmesan cheese, stir and serve immediately.

PENNE WITH GRILLED CHICKEN, GORGONZOLA, ASPARAGUS AND CARAMELIZE

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in skillet over medium heat.
• Add onions and sugar; cook and stir 3-5 minutes or until onion is tender.
• Remove from heat and set aside.
• Drain and rinse pasta and place in large skillet.
• Add chicken, broth, asparagus, cream and garlic.
• Cook and stir 5 minutes or until sauce has thickened slightly.
• Add onions, cheese and basil.
• Cook 2 minutes or until heated through, stirring occasionally.
• Serve and enjoy!

LINGUINE WITH CHICKEN, GARLIC AND BASIL

Steps:

• Heat 1/4 cup oil in heavy small skillet over medium heat.
• Add garlic and saute until light golden brown, about 6 minutes.
• Strain oil into glass measuring cup; reserve garlic.
• Add enough oil to measuring cup to measure 1/4 cup.
• Set aside.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
• Add chicken and saute 5 minutes.
• Add poblanos and saute 2 minutes.
• Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
• Remove from heat.
• Add butter and stir just until melted.
• Drain linguine and place in large bowl.
• Add chicken mixture and 1/2 cup Parmesan; toss to coat.
• Season with salt and pepper.
• Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
• Serve with remaining Parmesan.

GRILLED CHICKEN & ASPARAGUS PASTA WITH PARSLEY PESTO

Steps:

• 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.