Lemon Parsley Mafaldine, Grilled Chicken, Asparagus and Sweet Pepper Salad

12 oz. Pappardelle's Lemon Parsley Mafaldine
3 sweet peppers, sliced thinly
1 small white onion, finely chopped
1 bunch asparagus, cut into 2 inch pieces
3 boneless, skinless chicken breasts
1/3 c. lemon juice
3/4 c. vegetable oil
1 tsp. black pepper
2 tsp. salt
1/2 tsp. dry thyme or 1 Tbsp. fresh, minced
1- 16 oz. KRAFT Tuscan House Italian Salad Dressing

Combine lemon juice, oil, salt, pepper and thyme and marinate chicken for at least 6 hours- overnight. Grill chicken and slice thinly (I use my George Foreman grill). Cook pasta according to package directions, cool quickly, drain thoroughly. Slice peppers and chop into 2 inch pieces. Blanch asparagus pieces for 5 minutes then put directly into an ice bath. Combine pasta, chicken, peppers, onion, asparagus and Tuscan House dressing. Toss and chill.