2 cups wheel-shaped pasta
12 cherry tomatoes, multi-colored
3 cloves garlic
1/4 cup yellow squash, sliced
1/4 cup white wine
3 Tbsp. extra virgin olive oil
1/4 cup frozen peas
1 pinch chili flakes
3 Tbsp. parmesan cheese
1/4 lemon, zested
1 cup baby spinach


1 Tbsp. fresh thyme, chopped
2 Tbsp. butter, unsalted
Kosher salt
Black pepper


1/4 cup extra virgin olive oil
2 chicken breasts, boneless, skinless
1 Tbsp. dried Italian seasoning
2 lemons, juiced
Kosher salt
Black pepper

  • Boil water for pasta and put grill pan on heat. Put chicken in bowl with Italian seasoning, lemon juice, garlic, chili flakes, and olive oil. Set aside. Throw pasta in the water. We’re using “bicycle wheel” pasta!
  • We have chicken that has been pre-marinated in some Italian seasoning, lemon juice, a little garlic, some chili flakes and salt and pepper. Grill the chicken with some canola oil and season with salt.
  • Start on sauce. Sautee garlic in olive oil. Add cherry tomatoes and yellow squash for a quick sauté. Add chili flake. Add some white wine and reduce. Add peas and fresh thyme. Cook.
  • Keep an eye on chicken and pasta. Drain pasta. Reserve a cup of the pasta water. Toss pasta in sauté pan with sauce. Add spinach to pan and some pasta water. Add butter to pan to thicken. Put into serving bowl.
  • Slice chicken and fan over the pasta. Sprinkle Parmesan on top of dish.