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By Cookingkatielady
Protein Pesto Pasta W Grilled Lemon Chicken & Asparagua
Find more recipe on my Instagram @cookingkatielady & website cookingkatielady.com!
Updated at: Thu, 17 Aug 2023 05:00:31 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories408.8 kcal (20%)
Total Fat16.9 g (24%)
Carbs29.1 g (11%)
Sugars1.8 g (2%)
Protein34.5 g (69%)
Sodium438.6 mg (22%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
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14.5 ouncesPenne Protein Pasta
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2 poundschicken breasts boneless skinless
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1 poundasparagus
fresh, woody ends cut off
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1 cuppesto
Try my homemade pesto recipe
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2 teaspoonsitalian seasoning
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1 teaspoongarlic salt
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1 teaspoononion powder
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1 teaspoonlemon pepper
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salt
to taste
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pepper
to taste
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¼ cupslemon juice
fresh
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¼ cupsparmesan cheese shredded
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2 tablespoonspine nuts toasted
Instructions
Step 1
Preheat your oven to 425°F. Line a small baking sheet with foil and line up your asparagus. Season with some salt, pepper, and a drizzle of olive oil.
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Step 2
Bring a large pot of water to a boil for the pasta. Season your chicken with the Italian seasoning, garlic salt, lemon pepper, and onion powder.
Step 3
Preheat your grill/skillet to cook your chicken in with a drizzle of olive oil.
Step 4
Place your chicken on the grill, your pasta in your pot, and your asparagus in the oven. Set a timer for 12 minutes. Your pasta should be cooked to al dente, chicken breasts should be cooked, and your asparagus should all be cooked by now.
Step 5
Drain your pasta and place in a large mixing bowl. Add the pesto, Parmesan, & lemon juice and mix until fully incorporated.
Step 6
Chop up your grilled chicken. Add this to the bowl of pasta along with your asparagus and pine nuts. Give it a good toss.
Step 7
Serve & enjoy!! Top with fresh basil if desired.
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Notes
3 liked
0 disliked
Delicious
Go-to
Kid-friendly
Makes leftovers
Moist
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