• Heat grill over medium-high. Pound chicken to even 1/2-inch thickness. Toss with 1/2 tbsp oil, 1/8 tsp salt and 1/2 tsp lemon zest. Whisk mustard, lemon juice, remaining lemon zest and 1/4 tsp salt. Whisk in 1 1/2 tbsp oil.

  • Grill chicken, covered, until cooked through, 4 to 5 minutes per side. Transfer to a cutting board to rest 5 minutes.

  • Meanwhile, bring a large nonstick pot of lightly salted water to a boil. Add pasta and cook to al dente, about 6 minutes. Slice chicken in half lengthwise, then thinly slice.

  • Drain pasta, reserving 1/3 cup pasta water. Return pot to heat. Add 1/2 tbsp oil and asparagus; cook 1 minute. Add peas and 1/8 tsp salt; cook 2 minutes. Remove from heat.

  • Add chicken, pasta, reserved pasta water, dressing, bocconcini, basil and 1/2 tsp salt to pot. Toss to coat. Top with freshly ground black pepper.

Nutrition Facts

533 calories; 22 g total fat; 701 mg sodium. 51 g carbohydrates; 30 g protein;