Grilled Chicken & Asparagus Pasta With Parsley Pesto - cooking recipe

Ingredients

Pesto
1 cup packed fresh parsley
1/2 cup olive oil
2/3 cup freshly grated parmesan cheese
2 tablespoons toasted pine nuts
4 cloves garlic, minced
Pasta
1 lb asparagus
3 cups penne pasta
1 sweet red pepper, cut into thin strips
1/2 cup sun-dried tomato packed in oil, drained and cut into small pieces
2 boneless chicken breasts

Preparation

For Pesto: Place all ingredients into a food processor and combine thoroughly.
Set aside.
(Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
Slice and set aside.
Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
Drain well.
Break off tough ends of asparagus.
Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
Remove and cut into 2 inch pieces.
In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
Gently stir in pesto and serve immediately.