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 ...
