Skip to Content
A message to our customers on COVID-19 Read More
Makes: 4
Prep Time
Total Time


1 1/4 pounds
Compliments Balance Boneless Skinless Chicken Thighs
1 tbsp
Sensations Extra Virgin 100% Olive Oil
Salt and freshly ground pepper
3/4 pound
asparagus, ends trimmed, cut into 1-inch pieces
1 box
Compliments Linguine
16 ounces
1 cup
Compliments Chicken Broth
1/3 cup
dry white wine or additional chicken broth
1 tbsp
finely minced lemon peel (yellow part only)
2 tbsp
Compliments Butter


Step 1
Bring 4 qts. of well-salted water to a boil in a 6 or 8 qt. pan over high heat.
Step 2
While water heats, prepare a gas or charcoal barbecue for medium-high heat.
Step 3
Combine chicken in a large bowl with olive oil and salt and pepper to taste. Mix well.
Step 4
When barbecue is ready, place chicken on grill over heat.
Step 5
Cover grill and cook chicken, turning often, until browned and no longer pink in center (cut to test), 10-12 minutes.
Step 6
Transfer chicken to a platter, cut into bite-sized pieces, and keep warm.
Step 7
When water boils, add asparagus stalk pieces and cook 1 minute.
Step 8
Add asparagus tips and cook until all pieces are tender-crisp when pierced, about 1 more minute.
Step 9
With a slotted spoon, remove asparagus to a bowl and rinse with cool water. Drain and set aside.
Step 10
Return water to boiling. Add linguine and cook, stirring often, until tender to bite, 9-11 minutes.
Step 11
Drain pasta in a colander and rinse with cool water.
Step 12
Return linguine to pan along with broth, wine, lemon peel, and butter.
Step 13
Boil over high heat.
Step 14
Add chicken and any juices.
Step 15
Stir over high heat until liquid is mostly absorbed, about 2 minutes.
Step 16
Stir in asparagus and serve immediately.
Share This

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Saturated Fat:
6 g
86 g
4 g
43 g
115 mg
4 g
450 mg