Creamy White Vegetable and Chicken Pasta Salad

The chicken was first marinaded in a chipotle mixture for 2 hours and then grilled over high heat quickly to retain it's moistness. The bow tie pasta was cooked el denta tossed warm with diced artichoke hearts, cubed chicken with a creamy artichoke dressing, topped off with grated Parmesan, Romano and Asiago cheeses.

The salad is served on a base of a roasted red pepper and white wine reduction sauce.

Garnished with edible day lily petals.

This chicken pasta salad should be served at room temperature.