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Chicken Pasta Bowl With Asparagus And Sugar-pod Peas. Recipe

Ingredients

How to make it

  • Cook the pasta and grill the chicken breasts while the vegetables are roasting.
  • Roast The Vegetables
  • Preheat oven to 450°°F. Snap the tough ends off of the asparagus and cut the asparagus into 2 inch pieces.
  • Spread the asparagus and sugar-pod peas on a roasting pan. Sprinkle with the minced garlic. Drizzle with the olive oil. Add Salt and Pepper to taste. Roast for 8 - 10 minutes or until fork- tender.
  • Grill the Chicken Breast
  • Season the Chicken Breast with salt and pepper and grill until the internal temp is 170°F, or the juices run clear when it is cut into.
  • Cook the Pasta and Assemble
  • Bring 4-6 quarts of salted water to a full rolling boil. Add the pasta and cook to desired doneness. 6-7 minutes for al-dente. If pasta is freshly made, 90 seconds to 2 minutes for al-dente.
  • Once pasta is done drain, split between 4 serving bowls. Heat the half with the butter in a bowl until hot in the microwave. Stir in the parmesan cheese to combine and pour 1/4 portions over each bowl of pasta. Divide the roasted vegetable equally between the pasta bowl Slice the grilled chicken breast and place it on top. Garnish with some fresh-grated parmesan cheese and Italian parsley.

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