slurping pasta, originally uploaded by foodietots.
Still trying to get the toddler interested in asparagus, I included it in this simple chicken and pasta dish. No luck though, as he deftly gobbled up the pasta while avoiding the green bits. I also failed in the photo department, as we had company and the only shot I got of dinner was of the toddlers’ dishes. So a gratuitous cute toddler pic will have to suffice this time.
Spring Grilled Chicken & Asparagus Linguine
Ingredients:
12 oz. linguine (I used fresh lemon-pepper linguine, but any type will work)
1 bunch asparagus, ends trimmed
1 large chicken breast, split in two
2 T fresh thyme (I used lemon thyme)
salt & pepper
1/2 c plain yogurt
4 oz. herb goat cheese
Instructions:
Step 1: Marinate chicken. Rub chicken with fresh thyme, salt and pepper and coat with yogurt in shallow dish. Marinate at least one hour in refrigerator.
Step 2: Roast asparagus. Toss with 1 t olive oil and spread in single layer on baking sheet. Cook at 425* for 8 minutes, then cool and cut into 1″ long pieces.
Step 3: Cook chicken. Shake off excess yogurt and grill or cook on stove top. Cool and slice.
Step 4: Cook pasta. Cook as instructed and drain. While still warm, toss with goat cheese, chicken and asparagus.
Serves 4.
This is an easy entertaining recipe. You can cook the asparagus and chicken ahead of time, then just cook the pasta when ready to eat. Just make sure to add the goat cheese to warm pasta, as it will melt and coat the noodles. You can also add some olive oil to make a wetter sauce.
Enjoy!
8 responses so far ↓
1 Hillary // May 7, 2008 at 1:28 pm
Thanks for stopping by and commenting! That is one hell of a cute toddler! That makes me miss my two year old niece.
2 foodietots
Twitter: foodietots
// May 7, 2008 at 1:30 pm
@Hillary – Thanks! And thank you for visiting!
3 Recipe » Spring Grilled Chicken and Asparagus Linguine // May 7, 2008 at 3:10 pm
[…] FoodieTots.com wrote an interesting post today on Spring Grilled Chicken and Asparagus LinguineHere’s a quick excerptServes 4. This is an easy entertaining recipe…. […]
4 kate5kiwis // May 8, 2008 at 11:47 pm
hey, not sure how i linked here, just out surfin and found ya… had a squizz and thought i’d leave ya a *hello* cos i love it when peeps say hi to me lol.
we’re in LATE SUMMER here (can’t say w*nter, too depressing lol) and so i’m coveting your fresh asparagus. what a delish recipe
we *love* beans here, we *live* on beans here lol. i find myself adding beans and lentils to tons of our dinners. and i adore homemade sundried tomato (or anything) hummous.
but *lookit* your gourmet mushroom varieties… now there’s something new to me. wow!!!! am off to have another good look.
mwah
katie X
5 foodietots
Twitter: foodietots
// May 9, 2008 at 11:42 am
@kate5kiwis – Glad you stopped by! And sorry to taunt you with the spring produce. If it makes you feel any better, we’re having a massive rainstorm right now!
6 pamela // May 10, 2008 at 6:20 pm
wow- I am allergic to dairy, but we could do that w/ o cheese for me. I love asparagus.
7 foodietots
Twitter: foodietots
// May 10, 2008 at 8:53 pm
@Pamela – My husband won’t eat goat cheese, so I just add a touch more olive oil to his to keep it moist.
8 Local Goats: Maryland, Firefly Farms and Spriggs Delight Farm « Cheese & Champagne // Jun 10, 2009 at 3:16 pm
[…] of flavor that passes on through the milk and into that dollop of chevre atop your beet salad or asparagus pasta. As spring turns to summer, that peak grassy flavor mellows in bloomy-rind, slightly-aged goats […]