8 oz. fresh asparagus spears, tips removed, steamed
1/2 cup chopped roasted red peppers
1/4 cup thinly sliced fresh basil leaves
2 Tbsp. shredded Parmesan cheese
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Let's Make It
Mix barbecue sauce, vinegar, Worcestershire sauce and soy sauce. Pour over chicken in resealable plastic bag; seal bag. Refrigerate 2 hours to marinate.
Remove chicken from marinade; discard bag and marinade. Cook chicken in smoker with a combination of apple, hickory and oak woods at 225°F for 30 to 45 min. or until chicken is cooked through (165°F). Remove chicken from smoker; cover. Let stand 15 min.
Meanwhile, cook pasta as directed on package and heat sauce in large saucepan as directed on package. Stir asparagus, peppers and basil into sauce. Add pasta; toss to coat. Place pasta mixture on serving platter. Cut chicken into thin slices; place on top of pasta. Arrange asparagus tips around chicken; sprinkle with Parmesan cheese.
Use Your Grill
Preheat greased grill to medium heat. Grill chicken 7 to 8 min. on each side or until cooked through. For a smoky flavor, place a pan of soaked apple, hickory or oak chips on the grill grate next to the chicken during the grilling time.
Use Your Stove
Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat until cooked through, turning over halfway through the cooking time.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 74g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.