Blanching. In a sauce pan, bring water to a boil Add asparagus and matchstick carrots with salt. Continue to boil for 3-5min. Remove asparagus and place them in a bowl of ice water. Put carrots in a strainer and lay into the bowl of ice water. Meanwhile slice up the sweet peppers and rinse with cool water.

Cook your choice of Suddenly Salad Pasta according to their directions.

In another skillet, add butter carrots and peppers and sautée

In a blender, add peach halves, mint, a dash of salt, and oil. Pulse until finely chopped and then purée. Stop and stir. Chill in fridge for five minutes.

When plating, put two spoons of purée down and then spread like a comma. Slice chicken at and angle to create a nice distribution. Top with thyme and chives. Place asparagus on the outside of the purée. On the other side place your portion of pasta and top with sautéed carrots and peppers.

Serve and enjoy!