Grilled Mediterranean Chicken with Asparagus & Lemon over Pasta

Yields: 4 Servings


  • 1.5-2 lbs Boneless Skinless Thin-Sliced Chicken Cutlets (Chicken Tenderloins or Boneless Skinless Chicken Thighs work just as well!)
  • Mediterranean Grill Sauce, prepared (See recipe above!)
  • 1 lb of your favorite pasta – We suggest spaghetti or fusili
  • 1-1.5 lbs Fresh Asparagus, ends trimmed
  • 2-3 Large Lemons, Juiced (to taste)
  • 2 Cups, Vegetable or Chicken Broth
  • 1/2 Cup, Salted Butter
  • Salt, to taste
  • Lemon wedge/slice, for garnish (optional)
  • Fresh Basil or Parsley, for garnish (optional)
  • 2 tsp lemon zest (optional)
  • Grated Pecorino Romano Cheese (optional)

How To:

  1. Marinade Chicken with Prepared Mediterranean Grill Sauce, for 1 hour.
  2. Over medium-high heat (on grill tray or over tin-foil. Avoid direct heat, to reduce flare-ups from your grill). Grill Chicken until internal temperature reaches 165°F. Set-aside.
  3. Bring large pot of water to boil, add asparagus and cook for 1 minute (possibly a little longer, depending on the thickness of the stalk) & then “flash” it in a bowl of cold ice water (This stops the cooking process, and keeps the color bright green), set aside.
  4. Bring large pot of water to boil, and cook pasta according to the directions on the package.
  5. While water is coming to a boil, Slice your chicken and cut your asparagus into 1-inch pieces (cut on an angle, if you’re feeling fancy).
  6. In large Sauce Pan, over medium heat; Add broth, lemon juice, & salt. Bring to a low simmer.
  7. Once pasta is cooked – Strain, reserving 1/2 cup pasta water. Add cooked pasta, reserved water, & lemon broth back into the pot over low heat; Toss in 1/2 cup butter & fresh herbs; stir until melted. Pour pasta in large bowl. Top with sliced chicken and asparagus.
  8. Garnish with fresh chopped basil or parsley, lemon zest, fresh squeeze of lemon or lemon slice, & fresh grated parmesan or precorino.