Grilled Chicken Roasted Red Pepper Pasta

 

1 TBLSP Olive oil

1 Chicken breast, butterflied 

2 tsp garlic powder 

2 tsp onion powder

2 tsp Italian seasoning 

2 tsp black pepper

3/4 tsp salt

6 ounces Penne pasta, cooked al dente (reserve a 1/4 cup of pasta water)

1 TBLSP Olive oil

2 cloves Garlic, thinly sliced

1 roasted red pepper from the jar, minced

1 TBLSP Tomato paste 

1 TBLSP flour

1 & 1/2 cups Fat free half and half

2 TBLSPS Fat free Parmesan 

2 Cups Baby Spinach 

Mix the spices together

Sprinkle both sides of the chicken with half the spices and set the other half aside

Heat a deep skillet over medium-low to medium heat

Add the Olive oil

Cook the chicken for about 5-6 minutes on each side, until cooked through. You don't want to burn the spices. (I like to cover it so the juices mix with the oil)

Transfer the chicken to a cutting board and let rest

You should still have some oil left in the pan, but add the next TBLSP of olive oil now

Saute the garlic, roasted red pepper and tomato paste for just a minute or two

Stir in the flour and cook another couple minutes to get the raw taste out of the flour

Whisk in the half and half, a little at a time, along with the leftover spices, and raise the heat to a low simmer

Stir in the parmesan 

Add the pasta water if it's too thick

Taste and adjust the salt if needed 

Stir in the baby Spinach 

Slice the chicken, stir in half and top the pasta with the rest.

Serve