• Pound the chicken to ¼-inch thickness
• Put the chicken in a bowl. Mix together all of the marinade ingredients, and pour the marinade over the chicken. Cover with plastic wrap and refrigerate for about 30 minutes.
• Meanwhile, cook the penne pasta according to package directions and be sure to omit the salt.
• While the pasta is cooking, cut 1 red bell pepper into strips and brush the strips with 1 teaspoon olive oil. Set the pepper strips aside for grilling, we'll grill the chicken and red pepper together.
• Grill the chicken and the red pepper. Once the pepper is soft and a little charred, chop it into small ¼-inch pieces. Once the chicken registers an internal temperature of
• Grill the chicken and the red pepper. Once the pepper is soft and a little charred, chop it into small ¼-inch pieces. Once the chicken registers an internal temperature of 165 °F, let it rest about 5 minutes before slicing into strips about ½ inch thick.

Make the pasta sauce

• Cook the chicken broth, minced garlic and minced shallot over high heat for 3 minutes.
• Stir in the chopped asparagus. Reduce the heat to medium and cook, covered, for 3 minutes.
• Remove the broth with the cooked asparagus, shallot and garlic from the heat and let it cool a little.
• Cut up the grilled red pepper into small pieces and add it to the sauce.
• Add the ¼ teaspoon garlic powder and1 teaspoon white wine vinegar to the sauce.
• Toss the cooked penne pasta with the sauce and the chicken. Top with the fresh basil and grated parmesan.