2 large boneless, skinless chicken breasts
4 tsp. Kinder’s Cracked Pepper & Lemon Seasoning, divided
1 bunch asparagus, trimmed
1 tbsp. olive oil
1/3 cup extra virgin olive oil
2 tbsp. lemon juice
1 tsp. dijon mustard
1 16 oz. box farfalle pasta noodles
2 cups cherry tomatoes, halved
1/4 cup black olives, sliced
1 cup parmesan cheese, grated
Season chicken breasts with 2 tsp. Kinder’s Cracked Pepper & Lemon Seasoning and place in the refrigerator for 15-30 minutes.
Preheat outdoor gas or charcoal grill to medium-high heat (400 – 425°F), set up for indirect cooking with 2 heat zones.
Coat asparagus with olive oil and 1 tsp. Kinder’s Cracked Pepper & Lemon Seasoning.
Cook chicken breast on grill for 5-7 minutes over direct heat. Flip and continue cooking for an additional 5-7 minutes, or until an internal temperature of 165. Remove and let cool.
Grill asparagus over medium-high heat for 3-5 minutes. Remove from the grill and refrigerate to cool.
Cook the pasta noodles according to the directions, drain and place in a large bowl to cool.
For dressing, whisk together 1/3 cup of extra virgin olive oil, lemon juice, Dijon mustard and 1 tsp. Kinder’s Cracked Pepper & Lemon Seasoning.
Dice chicken, cut asparagus, and combine with noodles. Stir in tomatoes, olives, parmesan cheese, and dressing.
Refrigerate for minimum of 30 minutes before serving, can be made up to 24 hours in advance.