Prepare the ingredients as listed above.

Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill until the internal temperature reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then dice into bite-sized pieces.

Boil penne pasta in salted water according to package instructions. Drain and set aside.

Heat the remaining olive oil in a skillet over medium heat. Sauté garlic and red onion until translucent. Add grape tomatoes and cook for 2–3 minutes. Stir in chicken broth and heavy cream, whisking until smooth. Simmer to reduce slightly, then stir in Parmesan cheese. Add diced chicken and baby spinach, simmer for 5 minutes. Toss in cooked pasta and adjust seasoning with salt and pepper.

Prepare the spring rolls: In a small bowl, mix scallions, cilantro, and mint. Soften one rice paper sheet at a time in warm water, lay flat on a towel, and layer with butter lettuce, carrot, cucumber, jalapeño, and herb mixture. Fold in the sides and roll tightly. Repeat for remaining sheets.

Make the peanut sauce: In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Gradually add 2–3 TBSP water until the sauce reaches a smooth, creamy consistency.

Make the pineapple agua fresca: Combine pineapple juice, water, honey (if using), and lime juice. Serve over ice.

Plate the Tuscan grilled chicken pasta alongside the spring rolls with peanut sauce and pour glasses of pineapple agua fresca. Serve and enjoy.