Grilled Chicken Pasta

grilled chicken pasta white plate greens peas

Ryan Liebe

Makes 4
Prep 15 m
Cook 9 m
Grill 10 m



  1. 1 of 5 Heat grill over medium-high. Pound chicken to even 1/2-inch thickness. Toss with 1/2 tbsp oil, 1/8 tsp salt and 1/2 tsp lemon zest. Whisk mustard, lemon juice, remaining lemon zest and 1/4 tsp salt. Whisk in 1 1/2 tbsp oil.
  2. 2 of 5 Grill chicken, covered, until cooked through, 4 to 5 minutes per side. Transfer to a cutting board to rest 5 minutes.
  3. 3 of 5 Meanwhile, bring a large nonstick pot of lightly salted water to a boil. Add pasta and cook to al dente, about 6 minutes. Slice chicken in half lengthwise, then thinly slice.
  4. 4 of 5 Drain pasta, reserving 1/3 cup pasta water. Return pot to heat. Add 1/2 tbsp oil and asparagus; cook 1 minute. Add peas and 1/8 tsp salt; cook 2 minutes. Remove from heat.
  5. 5 of 5 Add chicken, pasta, reserved pasta water, dressing, bocconcini, basil and 1/2 tsp salt to pot. Toss to coat. Top with freshly ground black pepper.
Nutrition Information for Grilled Chicken Pasta
Servings Per Recipe: 4
Per Serving: 533 kcal cal., 22 g Fat, total, 8 g sat. fat, 51 g carb., 2 g fiber, 3 g sugar, 30 g pro., 701 mg sodium