It is summer time. Fresh herbs, corn on the cob, tomatoes mean lots of flavor. However, sometimes you have someone wanting a bit more than just grilled veggies and grilled chicken. Something that stay with you. I bring you my Summer Chicken Pasta with Corn and Asparagus.The first thing to do is get your tomatoes roasted. I used vine ripe tomatoes. Use cherry tomatoes or romas or whatever you have on hand. Roast them in the oven or the grill after you have drizzled them with olive oil and sea salt. 350 degrees for 20-25 minutes.
Once the bacon is fried up, remove it and all but about two tablespoons of grease. Then gather your veggies. I used onions and garlic in the bacon grease left in the Dutch Oven to start the base. Once they were soft, I added corn and asparagus a continued to saute for a few minutes.
And then it is time to start the good part. The MEAT and SAUCE!!! I used leftover grilled BBQ chicken for this dish. Makes it quick and uses up leftovers in a different method. I love the crispness of a good unoaked white wine with grated Parmesan cheese. Stir in a cooked spaghetti noodles and bacon. It is pure perfection.
I mean, who could resist this?