SPAGHETTI WITH GRILLED CHICKEN AND ASPARAGUS 500 g (1 lb) spaghetti 3 chicken breasts fillets olive oil 300 g (10 oz) fresh asparagus 2 red capsicums (peppers), quartered DRESSING 3 tablespoons lemon juice 1 tablespoon seeded mustard 2 tablespoons olive oil 1 tablespoon dill leaves

Place spaghetti in a saucepan of rapidly boiling water and cook until al dente. Drain and keep pasta warm.

Brush chicken breasts with a little oil and place on a hot char grill or barbecue, or in a frypan. Cook for 2-3 minutes on each side or until chicken is cooked through. Blanch asparagus in boiling water until bright green. Brush capsicums (peppers) and asparagus with oil and place on grill with chicken. Cook for a further 2 minutes.

To serve, place spaghetti in serving bowls. Slice chicken and capsicums (peppers) and place on top of spaghetti with asparagus. Combine dressing ingredients with a whisk and pour over pasta. Serve immediately.

Serves 4.

[The New Cook, Donna Hay]