Chicken, Asparagus and Pesto Gemelli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method
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6 tbsp olive oil
1 ea red pepper -- thinly sliced
1 ea yellow pepper -- thinly sliced
8 ozs fresh asparagus tips
6 oz sun-dried tomatoes, oil-packed -- thinly sliced
3 8 ounce skinless boneless chicken breast -- grilled, sliced diagonally
4 tbsp fresh pesto
4 oz pecorino-Reggiano cheese -- freshly grated
1 box-16 oz Barilla Gemelli pasta
Salt and pepper

Prepare grill to medium high heat. Brush chicken breasts with two tbsp olive oil and season with salt and pepper. Grill until just done, about 4 minutes per side. Remove form heat and set aside to cool. Slice thinly on the diagonal..

Add two tbsp olive oil to preheated saute pan. Add peppers, asparagus tips and sun-dried tomatoes. Saute until almost done. Add sliced grilled chicken breasts.

Toss chicken and vegetables with 2 tablespoons pesto and 2 ounces cheese.

Meanwhile, bring large pot of salted water to boil and add Gemelli. Cook until al dente. Toss with two tablespoons olive oil, two tablespoons pesto and 2 ounces cheese.

Serve seperately with warm rustic bread.

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