Grilled Chicken with Lemon Asparagus Pasta

GRILLED CHICKEN WITH LEMON ASPARAGUS PASTA 

Printable Recipe

GRILLED CHICKEN 

• 1-2 boneless skinless chicken breasts
• 1/8 cup olive oil
• 3 lemons, juiced 
• 1 teaspoon dijon mustard 
• 1/2 teaspoon honey 
• 1 garlic clove, minced 
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt & pepper  

MAKE CHICKEN

1. In a bowl whisk olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, salt, & pepper. Place fresh chicken breasts in a gallon sized ZipLock bag, pour marinade in the bag coating the chicken, & place in the fridge for 2-24 hours. 

2. When chicken is marinated, cook on a grill for 5-7 minutes on each side or until chicken is fully cooked with no pink inside. Let chicken sit on a plate, do not cut until ready to serve.

LEMON ASPARAGUS PASTA 

• 4 oz uncooked pasta
• 2/3 cup fresh asparagus, cut into 1" pieces 
• 4 teaspoons canola or olive oil, divided 
• 1 garlic clove, minced
• 2 tablespoons lemon juice 
• 1/2 tablespoon lemon zest
• 1 tablespoon butter
• 2 tablespoons Parmesan cheese, grated  

BAKE ASPARAGUS 

1. Place chopped asparagus in a small mixing bowl, drizzle two teaspoons canola oil & sprinkle with salt & pepper, coat evenly. 

2. Pour onto a baking sheet lined with foil, bake uncovered at 400 degrees for 10-12 minutes or until asparagus is tender. 

 

COOK PASTA 

1. Follow cooking directions according to type of pasta, I use penne & 
cook until it was al dente. 

2. Drain pasta, then drizzle a teaspoon of canola oil over hot pasta, coat evenly. 

MAKE SAUCE 

 1. In a medium sauce pan, melt butter, with garlic, a teaspoon of canola oil, & lemon juice. 

2. Add pasta & asparagus to sauce, coat evenly. Sprinkle lemon zest, Parmesan cheese, salt, & pepper. Toss all ingredients together.

3. Pour pasta onto serving dish. 

PLATE FINISHED PRODUCT 

4. Cut grilled chicken at an angle, top pasta with chicken breast & serve. 

STORY BEHIND THE DISH

This pasta has been one of my favorite creations. The chicken always comes out juicy & delicious & the addition of the pasta makes a healthy, light, & fresh tasting dish. 

MODIFICATIONS 

You can replace the asparagus with Italian squash or any veggies & use olive oil.