Saucy Whole Wheat Pasta with Grilled Chicken, Asparagus, and Peas

By ldelmas

Ingredients

• Chicken::
• 4 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1/2 cup extra virgin olive oil
• 2 tsp. garlic, minced
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 Tbsp. Italian seasoning
• 1/2 tsp. lemon zest
• 1/2 tsp. orange zest
• 1 Tbsp. shallot, minced
• Chicken::
• 4 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1/2 cup extra virgin olive oil
• 2 tsp. garlic, minced
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 Tbsp. Italian seasoning
• 1/2 tsp. lemon zest
• 1/2 tsp. orange zest
• 1 Tbsp. shallot, minced

Preparation

Step 1

To prepare the chicken, combine all ingredients except the chicken breasts in a medium-sized bowl. Then, completely submerge the breasts in the mixture. Marinate the chicken in the refrigerator for 2 - 3 hours.

Preheat the George Forman grill (or your broiler). Place the chicken onto a grill rack and cook for 5 minutes on each side, or until the breasts are no longer pink. Cube the chicken and set aside.

Cook the pasta according to the package directions. During the last minute of cook time, add the asparagus to the boiling pasta water. Place the peas in a colander. Drain the pasta mixture over the peas; set aside.

Combine the broth and evaporated milk in a small bowl; set aside.

Melt the butter in a large saucepan over medium-high heat. Add the garlic and onion to pan and sauté for 1 minute. Add the flour and stir until the butter is absorbed. Wisk in the milk/broth mixture and bring to a simmer. Add the Parmesan. Cook for 1 minute or until thick, stirring constantly.

Remove the pan from the heat. Stir in the cubed chicken, salt, black pepper, basil, and lemon zest. Add the pasta and toss gently to coat. Serve immediately