* 3-4 boneless chicken breasts
* 1 large package of Buitoni 4 cheese Tortellini
* 1 10 oz container of Buitoni Light Alfredo Sauce
* 1 15 oz can of Artichoke Hearts
* 1 cup sliced asparagus
* 1 zucchini
* 3 tbsp of fresh lemon juice, divided
* 2 tbsp olive oil
* kosher salt
* cracked pepper
* tomatoes, cut into wedges
* loosely chopped basil
* grated Parmesan
Make several slices in the chicken to allow the marinade to penetrate. Marinate in 2 tbsp olive oil, 1 1/2 tbsp lemon juice, 1/2 tsp kosher salt and 1/2 tsp cracked pepper for about 30 minutes. Cook on an outdoor or George Foreman Grill. Slice Chicken.
Cook the pasta according to directions on package.
Slice your veggies and chop your basil. Cook the asparagus and zucchini in a little salted water until tender crisp.
Place the cooked pasta into a large bowl and toss with remaining lemon juice.
Add the sliced veggies, sliced chicken, and Alfredo sauce and toss.
Top with Parmesan , chopped basil, tomato wedges, and a little cracked pepper.
