Summer Grilled Chicken and Penne Pasta with White Wine Butter Sauce and Garlic-Herb Rolls

This one HAD me at White Wine Butter Sauce!! Then, you add lemon juice, and fawgettaboutit!

Chicken and Pasta:
(makes 4 servings)

For the pasta:
8 oz. dry penne pasta
6 oz. chopped pencil-thin* asparagus

For the grill:
4 boneless, skinless chicken breasts (4 oz. each) seasoned with kosher* salt and freshly*
     ground pepper

For the sauce:
2 T. each minced shallots and minced fresh garlic
10 T. cold unsalted Kerrygold* butter, cubed and divided
1&1/3 cups good* dry white wine
2 T. fresh lemon juice
2 t. each chopped fresh chives and flat-leaf* parsley

Toss:
1 cup halved grape tomatoes
1 cup quartered marinated artichoke hearts
1/2 cup pitted and halved kalamata olives
Shaved Parmiagiano-Reggiano cheese

For the pasta: cook penne in a pot of boiling salted water according to package directions. Add asparagus in the last 3 mins. of cooking. Drain penne and asparagus. Grill chicken over med. heat (or sauté in a skillet in 2 T. EVOO), until cooked through, about 4 mins. per side; let rest 5 mins. then slice. For the sauce: sauté shallots and garlic in 2 T. butter in a skillet over med.-high heat until soft, 3 mins. Stir in wine and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice, chives, and parsley. Season sauce with S&P. Toss tomatoes, artichokes, olives, pasta, and asparagus with sauce to coat. Serve pasta with chicken and garnish with the cheese.

Garlic-Herb Rolls:
(makes 6 rolls)

8 oz. fresh or frozen pizza dough (thawed if frozen)
Coconut* oil cooking spray
Flour, for dusting surface
4 T. unsalted Kerrygold* butter, softened
1 T. chopped fresh garlic
1 T. each chopped fresh chives and dill
Coarse sea salt or kosher salt

Preheat oven to 400 (or according to pizza dough package directions). Coat a 6 cup muffin pan with non-stick cooking spray. Press dough on a floured surface into a 7" square. Combine butter, garlic, chives, and dill in a small bowl. Spread garlic butter over all dough square, sprinkle with salt, and roll dough jell roll-style. Slice rolled dough into six equal pieces and place a piece in each muffin cup. Bake rolls until golden, 18-20 mins.

"Don't live pressured. Live Passionate!" And, don't forget to have FUN today!!!

Love,

Machete Milletti