Grilled Chicken Lemon Asparagus Pasta Food

CREAMY LEMON CHICKEN ASPARAGUS PASTA

Steps:

• Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
• Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
• Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
• To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
• Add the asparagus to the sauce and allow to cook for 5 minutes.
• Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
• Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.

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.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high.
• Fill a small skillet with about 1-inch water and bring to a boil.
• Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
• Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
• Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
• Bring a medium saucepan of water to a boil.
• Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
• Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
• Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
• Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

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.

CHICKEN, ASPARAGUS AND LEMON SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
• Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
• Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
• Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
• Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
• Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
• Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
• Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.

CHICKEN & ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
• Cook until partially done.
• Add asparagus and mushrooms, continue cooking until chicken is done.
• Add chicken broth and cover pan, cook until asparagus is crisp tender.
• Add pasta, red pepper flakes (to taste) and feta cheese.

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.

GRILLED LEMON PARMESAN ASPARAGUS

Steps:

• Preheat an outdoor grill on medium heat, and lightly oil the grate.
• Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
• Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
• Transfer coated asparagus to the preheated grill with tongs.
• Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.