Ingredients 2 chicken breasts, cut into pieces

1 red bell pepper, cored and thinly sliced

8 stalks fresh asparagus

1/2 cup fresh or frozen english peas

1 zuchini squash sliced

1 clove garlic, minced

1 onion chopped

6-8 Roma tomatoes quartered

2 Tablespoons red wine vinegar

1 Tablespoon olive oil

Sea Salt to taste

8 oz Gnocchi (or favorite pasta)  Bowtie is pictured.

1/4 cup Dr. Pete's Praline Mustard Glaze

Directions Prepare pasta as directed.  In an aluminum foil pouch place chicken, peppers, asparagus, english peas, zuchini, garlic, onion, tomatoes, red wine vinegar, oil, salt to your liking, and  Dr. Pete's Praline Mustard Glaze's and place on heated grill (or place ingredients in baking dish, cover and bake at 350) until chicken is cooked through. Remove from pouch and spoon over pasta.  If desired, sprinkle fresh parsley over for color. Serves 4.

This is great using any vegetables that are in season.