Ronalda Hutton MacDonald, of the musical Hutton family of St. John’s, joined Steve and yours truly in preparing this recipe. When we were young, Ronalda and I performed in a musical called The Music Man, at the St. John’s Arts and Culture Centre. Gordon Pinsent had a little part in it too. (Oh, wait a minute: Gordon was the star, I think. Yes, that’s right.) Anyhow, Ronalda made a career in music as a teacher and performer with her husband, Peter MacDonald. Together they operate Peter MacDonald Productions and have happily been teaching young people how to sing and perform for many years. Their musical theatre productions are a highlight of the fall and winter seasons in St. John’s.
- Yield: 4 Servings
- ½ cup (125 ml) grapeseed or canola oil
- 4 cloves garlic, sliced
- 2 tbsp (30 ml) rosemary, sliced
- 4 tbsp (60 ml) dry white wine
- 2 tbsp (30 ml) balsamic vinegar
- 4 tbsp (60 ml) fresh lemon juice
- 3 boneless, skinless chicken breasts, cut into strips
- 1 lb (454 g) penne pasta, cooked al dente
- 1 lb (454 g) cooked asparagus, cut into 1-inch (2.5 cm) pieces
- ½ cup (125 ml) toasted pine nuts
- 3 tbsp (45 ml) grated Parmesan cheese
- salt and pepper to taste
- Make a marinade by mixing together the oil, garlic, rosemary, wine, vinegar, and lemon juice. Place chicken in a bowl and pour half the marinade over the chicken. Reserve the remaining marinade.
- Place chicken in refrigerator for about 2 hours to absorb flavours. Preheat grill. Remove chicken from refrigerator. Drain off as much excess marinade as possible and discard it. Place chicken on grill and cook through, turning once. Set aside cooked chicken strips.
- Heat a small amount of oil on medium in a large frying pan and add cooked penne pasta, asparagus, and toasted pine nuts. Cook and stir for a few minutes. Next add reserved marinade and stir. Sprinkle on grated Parmesan, salt, and pepper, and stir. Finally, add cooked chicken and toss with the pasta mixture. Serve hot.