Angel Hair Pasta with Grilled Chicken, Asparagus, and Grape Tomatoes

Season 12 ounces (340g) of boneless, skinless chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Grill the chicken over medium-high heat for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice into bite-sized pieces.

Bring a large pot of salted water to a boil. Add 6 ounces (170g) of angel hair pasta and cook according to package directions until al dente, typically 3-5 minutes. Drain, reserving 1/2 cup (120ml) of the pasta water.

While the pasta cooks, heat 2 tablespoons (30ml) of olive oil in a large skillet or sauté pan over medium heat. Add 3 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Add 1 bunch (450g) of trimmed and cut asparagus (into 1-inch pieces) and 1 pint (340g) of halved grape tomatoes to the skillet. Sauté for 5-7 minutes, or until the asparagus is tender-crisp and the tomatoes begin to soften and burst. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Add the cooked angel hair pasta, sliced grilled chicken, and 1/2 cup (120ml) of chicken broth to the skillet with the vegetables. Toss gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water until desired consistency is reached.

Stir in 1/4 cup (25g) of grated Parmesan cheese and 1/4 cup of fresh chopped basil. Serve immediately.