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1 1/4 pounds
Compliments Balance Boneless Skinless Chicken Thighs
Sensations Extra Virgin 100% Olive Oil
Salt and freshly ground pepper
asparagus, ends trimmed, cut into 1-inch pieces
Compliments Chicken Broth
dry white wine or additional chicken broth
finely minced lemon peel (yellow part only)
Bring 4 qts. of well-salted water to a boil in a 6 or 8 qt. pan over high heat.
While water heats, prepare a gas or charcoal barbecue for medium-high heat.
Combine chicken in a large bowl with olive oil and salt and pepper to taste. Mix well.
When barbecue is ready, place chicken on grill over heat.
Cover grill and cook chicken, turning often, until browned and no longer pink in center (cut to test), 10-12 minutes.
Transfer chicken to a platter, cut into bite-sized pieces, and keep warm.
When water boils, add asparagus stalk pieces and cook 1 minute.
Add asparagus tips and cook until all pieces are tender-crisp when pierced, about 1 more minute.
With a slotted spoon, remove asparagus to a bowl and rinse with cool water. Drain and set aside.
Return water to boiling. Add linguine and cook, stirring often, until tender to bite, 9-11 minutes.
Drain pasta in a colander and rinse with cool water.
Return linguine to pan along with broth, wine, lemon peel, and butter.
Boil over high heat.
Add chicken and any juices.
Stir over high heat until liquid is mostly absorbed, about 2 minutes.
Stir in asparagus and serve immediately.
Per serving (1/4 of the recipe):