Ingredients
- 4 Ounces Whole Wheat Farfalle
- 1 Pound Asparagus Trimmed
- 12 Ounces Boneless Skinless Chicken Breasts
- 1 Medium Red Onion Halved crosswise
- 1 Cup Grape tomatoes
- 2 Tblsp. Oil Cured Olives Roughly chopped
- 1/3 Cup Fresh Basil Gently torn
- 1/4 Cup Crumbled Feta Cheese
Marinade and Dressing
- 1 Lemon Juice and zest
- 1/3 Cup Balsamic Vinager
- 3 Cloves Garlic
- 1/2 Tsp. salt
- 1 Tblsp. Dijon Mustard
- 1/2 Tsp. Anchovy Paste Optional or to taste
- 1/2 Cup Olive Oil
- 3 Tblsp. Parsely
- Fresh Ground Black Pepper To taste
Servings: Servings
Instructions
- Dressing: Zest the lemon and squeeze the juice into a container with a tight fitting lid. Add the balsamic, zest, mustard, and anchovy paste. Finely chop the parsley and add it to the jar. Mince the garlic on a cutting board. Add the salt and continue to chop/smash until a paste forms. Add this to the jar. Pour in the olive oil and a few grinds of fresh ground pepper. Shake vigorously until mixture is completely blended.
- Place the chicken in a zip top bag. Add 2 tablespoons of the dressing and seal the bag. Squeeze to distribute dressing over chicken. chill for at least 2 hours or overnight.
- Place the asparagus in another zip top bag and add 3 tablespoons of the dressing. Seal the bag. Turn and shake the bag to distribute the dressing over the asparagus. Chill at least 2 hours or overnight. Store the rest of the dressing in the refrigerator.
- When it’s time to grill, remove the chicken and asparagus from the frig. Peel the onion and cut it in half crosswise. Use two wooden skewers to hold the onion together. Brush with a little bit of the dressing. Grill the chicken and vegetables. (15-20 minutes or so). Remove to cutting boards when cooked.
- Cook pasta in salted water until “al dente” while the chicken and vegetables grill.
- Cut the grape tomatoes in half lengthwise. Roughly chop the olives. Tear the basil into small pieces
- Drain the pasta and put in a large bowl. Slice the chicken into bite size pieces and add to the pasta. Cut the asparagus in thirds and add to the pasta bowl.
- Add the tomatoes, olives, and basil to the bowl and toss gently to combine. Add the rest of the dressing to the bowl and toss once more to mix everything together.
- Serve in pasta bowls topped with the crumbled Feta Cheese.
Share this Recipe
Powered byWP Ultimate Recipe
