Gluten-free, Dairy-free, Serves 4

• 2 boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• 12 oz gluten-free pasta of choice
• 1 pound asparagus cleaned and tried
• 1/3 cup pesto
• 1/2 lemon juiced and zested
• 3 Tbsp Vegan parmesan cheese
• 2 Tbsp pine nuts toasted
• Fresh basil chopped
• Olive oil, salt, and pepper to taste

Directions:

Cook the pasta as directed on the packaging. Drain and place into a large serving bowl (make sure to drizzle with olive oil to prevent sticking). While the pasta cooks preheat the grill and season the chicken. On a baking sheet lined with foil prep the asparagus with oil and seasoning. Lightly toss and evenly coat the asparagus. Grill the chicken for 4-6 minutes on each side or until the chicken reaches 160-165 degrees F. Remove the chicken and allow it to rest for 5 minutes. In the meantime grill the asparagus for 2 minutes on each side. Chop the chicken into cubes or sliced if you prefer. Cut the asparagus into 1-2 inch pieces. Toss the chicken, asparagus, pesto, lemon, and cheese into the bowl with the pasta. Season with salt and pepper and toss everything together until evenly coated. Top with basil, nuts, and more cheese.