This is an easy healthy meal that I've made for my kids, packed with protein (chicken breast), fiber (whole grain pasta), and lots of nutrients (asparagus, tomatoes). You can use leftover chicken (roasted, grilled or poached) and make the pesto ahead of time. Then, when you're ready to make dinner, simply roast or grill the vegetables, cook the pasta, and toss everything together.
2 cups asparagus, trimmed and cut into 1 1/2" pieces
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
salt and freshly ground black pepper, to taste
1 cup drained oil-packed sun-dried tomatoes
3 garlic cloves
3 tablespoons store-bought basil pesto
1/2 cup extra virgin olive oil
1/4 cup Romano or Parmesan cheese
salt and pepper, to taste
1 pound whole grain pasta
1/2 cup pasta cooking liquid
1 recipe Roasted Asparagus and Cherry Tomatoes
1 1/2 - 2 cups leftover Grilled Chicken or roast chicken
Preheat oven to 425 degrees.
Toss asparagus, cherry tomatoes, 2 tablespoons extra virgin olive oil, garlic, and salt and pepper to taste in a medium bowl.
Pour vegetables onto a cookie sheet lined with parchment paper.
Roast vegetables for 15 minutes or until just tender. (Note: you can also grill the vegetables on some aluminum foil).
Meanwhile, put sun-dried tomatoes and garlic in food processor.
Process until almost smooth.
Add basil pesto and process until blended.
With machine running, gradually add 1/2 cup extra virgin olive oil. Add Romano cheese and process until blended. Season to taste with salt and pepper.
Cook your favorite pasta until al dente and reserve 1/2 cup of pasta cooking liquid.
Whisk some pasta cooking liquid into Sun-Dried Tomato Pesto until desired consistency is reached.
Toss sauce with hot pasta, Roasted Asparagus and Cherry Tomatoes and chicken.