Marinate the chicken in 1 cup of Marzetti Simply Lemon Vinaigrette for at least 6 hours or overnight.

Prepare the grill. Skewer** the marinated chicken, whole grape tomatoes and summer squash. Grill until the chicken reaches an internal temperature of 165°F. Keep warm.

In a large skillet over medium-high heat, heat the olive oil. Add the remaining squash, olives, capers and artichokes and stir.

Continue cooking and add the pasta, remaining tomatoes, spinach, basil and ½ cup lemon vinaigrette. Turn the heat off and continue stirring until the spinach wilts.

Divide the pasta onto four bowls and top with the chicken kabobs.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

**if using wooden skewers, soak skewers in water for up to 30 mins to prevent burning