• 1 pound penne pasta cooked al-dente
• 2 each zucchini sliced lengthwise, about 3/8 inch thick
• 1 each yellow squash sliced lengthwise, about 3/8 inch thick
• 4 each tomato whole
• 1 pound asparagus trimmed
• 4 tablespoon extra virgin olive oil
• 2 tablespoon Kosher salt for pasta water and pasta, more or less to taste

For the food processor:

• 1 cup fresh basil firmly packed
• ¼ cup walnuts chopped
• 2 clove garlic finely chopped
• ¼ teaspoon Kosher salt more or less to taste
• 1/3 cup extra virgin olive oil

Mix in by hand:

• ¼ cup parmesan cheese grated
• 2 tablespoon pecorino Romano cheese grated

• 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

For the marinade:

• 1 1/2 cup plain Greek yogurt thinned with water if very thick
• dash hot sauce such as Tabasco
• 1 tablespoon Kosher salt

For the coating:

• 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
• ½ cup corn starch
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper

For frying:

• 3 cup avocado oil for frying

For serving:

• 3 carrot large, cut into 4-inch sticks
• 3 red bell pepper cut into 4-inch sticks