Grilled Chicken & Asparagus Pasta With Parsley Pesto

• 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

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

pesto, parsley, olive oil, freshly grated parmesan cheese, nuts, garlic, pasta, asparagus, penne pasta, sweet red pepper, tomato, chicken breasts

Taken from www.food.com/recipe/grilled-chicken-asparagus-pasta-with-parsley-pesto-28332 (may not work)