1 Pound boneless skinless chicken breasts to about 1/3 inch thick. Season both sides with Cajun spice blend. Trim ends off asparagus spears. On a grill or grill pan, cook chicken breasts and six asparagus spears until cooked through.

2 Heat oil in a large skillet, add garlic and artichoke hearts. Saute 1 minute. Add tomatoes and feta cheese. Saute another minute. Add cooked pasta, pine nuts and basil and toss until pasta is well coated. Place into bowls. Slice chicken breasts on the diagonal and place on top of pasta. Place three asparagus spears on top of chicken. Serve with a sprinkle of freshly grated parmesan on top.