Ingredients:

• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 1 bunch fresh asparagus
• 1 stem broccoli
• Thyme
• Basil
• Parsley
• Half head of garlic
• 1 onion
• 1 lemon
• Sun dried tomato
• 4 boneless skinless chicken breast (seasoned and grilled)
• Pasta of choice
• Fresh grated parmiagianno

Directions:

1. Chop the peppers, asparagus and broccoli in fairly large chunks, toss them in some olive oil and sprinkle with kosher salt
2. Grill the veggies until they’re tender crisp, but slightly charred
3. Bring water for pasta to a boil
4. Saute the garlic and onion in olive oil
5. Mix about ¼ cup olive oil and ¼ cup lemon juice with a good splash of white wine, and when the pastas done toss everything into the pan, with about ½ cup freshly grated parmiagianno