Mix together the balsamic marinade ingredients: balsamic vinegar, olive oil, garlic, oregano, red pepper flakes, honey, salt, and pepper.

Trim the chicken and slice in half so pieces are about 1/2 inch thick.

Add the chicken to a bag with all of the marinade, mix around, then refrigerate while you prep everything else.

Get a pot of water boiling for the pasta.

Slice the cherry tomatoes and add to a bowl with the basil, 1 clove minced garlic, a drizzle of olive oil and balsamic, flakey salt, and pepper. Mix and let sit so the tomatoes can soak up the flavor.

Trim the asparagus and coat with olive oil spray, salt, and pepper.

Slice the mozzarella into thin slices so it's ready for the chicken.

Once the water is boiling, salt it and add the pasta. Cook according to package instructions.

Strain the pasta and toss with a drizzle of good olive oil and salt so it doesn't clump together.

Heat a greased grill over medium-high heat.

Add the chicken and cook for 3 minutes per side with the grill closed - it will cook quick since it's sliced thin.

Add the asparagus to the grill and cook for 10 minutes total, rotating every few minutes.

When the chicken is almost done on the second side, add a couple slices of mozzarella and cover the grill until melted.

Remove the chicken from the grill and cover to keep warm.

Serve chicken and angel hair with the bruschetta topping directly on top. Add parmesan cheese, extra basil, and ENJOY!!