Instructions: 1. Cook pasta. Meanwhile brush chicken, zucchini and asparagus with half of the oil; sprinkle all sides with the herbs and salt.

2. Preheat gas grill. Reduce heat to medium. Place chicken, zucchini and asparagus on the grill rack directly over heat. cover and grill for 12 to 15 minutes or until chicken is tender and no longer pink and the vegetables are tender, turning once halfway through grilling. Do no burn the vegetables.

3. Transfer chicken and vegetables to cutting board; cool slightly. cut chicken and zucchini into 1-inch cubes; slice asparagus into 1-inch pieces. Drain pasta; return to saucepan. Add chicken, vegetables, the remaining oil and thyme; toss well. Sprinkle with the cheese, reserving some of the cheese as garnish. Season the pasta with salt and pepper. Serve in warmed bowls; top with the reserved cheese.

TIPS: select plain penne or flavored: tomato or garlic and herb flavored.

Description: "Fruity olive oil, lots of fresh vegetables and generous use of herbs"

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