Pasta with Lemon, Basil and Grilled Chicken

For the chicken:

Combine chicken and marinade ingredients in a zip top bag and let marinate for at least one hour.

Preheat grill to 400ºF. Cook chicken indirectly until cooked through. Set aside to cool.

Once cool, cut into bite-sized pieces. Set aside.

For the pasta and sauce:

Cook pasta according to package directions.

Melt butter in the bottom of a large skillet over medium heat. Saute garlic and asparagus until asparagus is crisp-tender.

Add wine and cherry tomatoes, cook for another minute. Stir in juice from lemons (making sure to remove any seeds), olive oil and basil.

Add cooked pasta (half at a time, to make sure you have enough sauce—I had more than enough), cooked chicken, and Parmesan cheese. Season with salt and pepper. Toss to combine.

Garnish with extra basil leaves and Parmesan cheese.

Enjoy!