Recipe | Grilled Chicken and Asparagus Pasta
One of my favorite parts of summer is grilled dinners. Husband
grilling and I am more than happy to share the cooking duties at least once a week. Last summer we basically lived on grilled pork chops or chicken and grilled asparagus. The night that I made this I knew I wanted to grill some chicken but needed something to go along with it. Enter asparagus. But just chicken and asparagus felt rather boring to me. So I decided to make some pasta and then threw some stuff in a pot to make a little slightly creamy sauce and I was in love. This is a new go-to summer dinner for us, and I hope you'll like it just as much!
Grilled Chicken and Asparagus Pasta
1 large boneless, skinless chicken breast
1 Tbsp olive oil
1 tsp garlic powder
1/4 tsp black pepper
12 asparagus stalks
1/2 Tbsp olive oil
1/2 Tbsp fresh lemon juice
1/2 box whole wheat fettuccine
1/4 cup + 1 Tbsp olive oil
1 tsp chopped garlic
1 Tbsp lemon juice
2 Tbsp milk
(I used soy milk)
1. Rub the olive oil, garlic powder, and pepper on the chicken breast. Drizzle olive oil and lemon juice over the asparagus stalks. Grill the chicken and asparagus until done.
2. Meanwhile, cook half a box of whole wheat fettuccine according to package directions until al dente. Drain and return to pot.
3. While the pasta cooks, heat up 1 Tbsp of olive oil in a small skillet. Place garlic in the hot olive oil and cook until fragrant, about 1 or 2 minutes. Add in lemon juice and milk and cook until milk is warm, whisking constantly.
4. Pour the sauce over the pasta and stir. Cut up chicken and asparagus and mix into the pasta/sauce or slice the chicken into strips and place on top to serve.