Charred Asparagus Cream Pasta with Blackened Lemon Chicken
Ingredients
Chicken and Asparagus
-
1
pound
boneless skinless chicken breast or tenders
-
1
tablespoon
brown sugar
-
1
tablespoon
paprika
-
½
teaspoon
cayenne pepper
-
½
teaspoon
garlic powder
-
½
teaspoon
dried thyme
-
1
lemon
zest + juice
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
3
tablespoons
olive oil
-
1
bunch
asparagus
Sunflower Pesto and Goat Cheese Pasta
-
⅓
cup
sunflower seeds
-
1
cup
fresh basil
-
1
cup
spring greens
-
1
clove
garlic
-
½
cup
olive oil
-
1
pinch
crushed red pepper flakes
-
to taste
salt
-
1
pound
long cut pasta
-
⅓
cup
full-fat canned coconut milk or heavy cream
-
4-6
ounces
goat cheese
-
optional
radish flowers for garnish
Instructions
- Combine chicken with brown sugar, paprika, cayenne, garlic powder, thyme, lemon zest and juice, salt, pepper, and 2 tablespoons olive oil in a zip-top bag or bowl.
- Toss asparagus with 1 tablespoon olive oil, salt, and pepper in a baking dish.
- Blend sunflower seeds, basil, spring greens, garlic, ½ cup olive oil, crushed red pepper, and salt until combined.
- Boil salted water in a large pot.
- Grill chicken until cooked through and charred, about 5-8 minutes per side, then tent with foil.
- Grill asparagus until charred, about 5-8 minutes, then keep warm.
- Cook pasta according to package directions until al dente, then drain and return to pot.
- Mix in sunflower seed pesto, coconut milk or cream, and half of the goat cheese with the pasta.
- Cut asparagus into thirds and chicken into bite-sized pieces, then add to pasta and toss gently.
- Serve hot with remaining goat cheese.
Nutrition Facts (estimated)
Servings
6
Calories
638
Total fat
30g
Total carbohydrates
55g
Total protein
45g
Sodium
500mg
Cholesterol
100mg
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