Lemon Pepper Pappardelle with Balsamic Grilled Chicken
Recipe type: Dinner
Cuisine: American
Serves: 4
- 8 oz Lemon Pepper Pappardelle, featured here from Trader Joe's
- 3-4 Chicken Breast
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 3 tablespoons honey
- 1 bunch asparagus
- 3 tablespoons parsley, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Lemon slices for garnish
- Ahead of time:
- Mix chicken marinade by whisking oils, honey and salt and pepper to taste.
- Place chicken in shallow dish and cover with marinade.
- Turn chicken several times until coated.
- Cover and store in fridge up to 1 day before cooking, at least 30 minutes.
- Bring large pot of water to a boil and salt.
- Cook Pappardelle per directions.
- Drain and place pasta on a large even surface so it doesn’t get stuck together.
- Set pasta aside.
- Heat grill pan on medium and brown chicken on each side about 3 mins.
- Transfer to baking dish.
- Cook for 9 minutes at 350 degrees until juicy, tender and cooked.
- While chicken is roasting heat large skillet with one tablespoon EVOO
- Toss garlic and asparagus until coated. Cook until tender about 6 mins.
- Pour pasta into skillet and add one more tablespoon EVOO
- Toss until coated and warm.
- Plate pasta onto serving dishes and top with sliced chicken.
Recipe by Style + Eat at https://styleandeat.com/lemon-pepper-pappardelle-topped-with-grilled-balsamic-chicken/
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