PROVENÇAL GRILLED CHICKEN AND HERBED PENNE Sunny summer days call for fresh-tasting main dishes such as this Mediterranean pasta recipe. The pasta cooks while the chicken and vegetables are on the grill. 8 ounces dried-tomato or garlic-and-herb penne pasta or plain penne pasta 4 medium skinless, boneless chicken breast halves (about 1 pound total) 1 medium yellow summer squash or zucchini, halved lengthwise 8 asparagus spears (8 to 10 ounces), trimmed 3 tablespoons olive oil 1 tablespoon fine herbes or herbes de Provence, crushed 1/2 teaspoon salt 1/2 cup finely shredded Asiago or Pecorino Romano cheese

Cook the pasta according to package directions. Meanwhile, brush the chicken, summer squash or zucchini, and asparagus with 1 tablespoon of the oil; sprinkle all sides with fines herbes and salt. Lightly grease the grill rack.

For a charcoal grill, place the chicken in center of the greased grill rack directly over medium coals; arrange the squash and asparagus around chicken. Grill, uncovered, for 12 to 15 minutes or until chicken is tender and no longer pink and vegetables are tender, turning once.

For a gas grill, preheat grill. Reduce heat to medium. Arrange the chicken and vegetables on the grill rack; cover and grill as above.

Transfer chicken and vegetables to a cutting board; cool slightly. Cut chicken into 1-inch cubes; cut squash into 1/2-inch slices and asparagus into 1-inch pieces. Drain pasta; return to saucepan. Add remaining oil, chicken, vegetables, and thyme; toss well. Divide among four dinner plates; top with cheese. Pass pepper.

Makes 4 servings.

1 Serving - Calories: 480, Fat: 17g (Saturated: 2g), Cholesterol: 69mg, Sodium: 492mg, Carbohydrate: 45g, Protein: 35g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]