Linguine with Grilled Chicken and Asparagus
Prep Time
Makes
Cooking Mode
1 ¼ pounds Compliments Balance Boneless Skinless Chicken Thighs
1 tbsp Sensations Extra Virgin 100% Olive Oil
Salt and freshly ground pepper
¾ pound asparagus, ends trimmed, cut into 1-inch pieces
1 box Compliments Linguine
1 cup Compliments Chicken Broth
⅓ cup dry white wine or additional chicken broth
1 tbsp finely minced lemon peel (yellow part only)
2 tbsp Compliments Butter
1 ¼ pounds Compliments Balance Boneless Skinless Chicken Thighs
1 tbsp Sensations Extra Virgin 100% Olive Oil
Salt and freshly ground pepper
¾ pound asparagus, ends trimmed, cut into 1-inch pieces
1 box Compliments Linguine
1 cup Compliments Chicken Broth
⅓ cup dry white wine or additional chicken broth
1 tbsp finely minced lemon peel (yellow part only)
2 tbsp Compliments Butter
Directions
1Bring 4 qts. of well-salted water to a boil in a 6 or 8 qt. pan over high heat.
2While water heats, prepare a gas or charcoal barbecue for medium-high heat.
3Combine chicken in a large bowl with olive oil and salt and pepper to taste. Mix well.
4When barbecue is ready, place chicken on grill over heat.
5Cover grill and cook chicken, turning often, until browned and no longer pink in center (cut to test), 10-12 minutes.
6Transfer chicken to a platter, cut into bite-sized pieces, and keep warm.
7When water boils, add asparagus stalk pieces and cook 1 minute.
8Add asparagus tips and cook until all pieces are tender-crisp when pierced, about 1 more minute.
9With a slotted spoon, remove asparagus to a bowl and rinse with cool water. Drain and set aside.
10Return water to boiling. Add linguine and cook, stirring often, until tender to bite, 9-11 minutes.
11Drain pasta in a colander and rinse with cool water.
12Return linguine to pan along with broth, wine, lemon peel, and butter.
13Boil over high heat.
14Add chicken and any juices.
15Stir over high heat until liquid is mostly absorbed, about 2 minutes.
16Stir in asparagus and serve immediately.
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Personal Note
Personal Note