Try this quick and simple pasta dish for dinner. You get protein, starch, and vegetables all in one bowl!
2 boneless, skinless chicken breasts, pounded flat
Seasoned salt ( I used Jane’s Crazy Mixed Up Salt)
1 tablespoon olive oil (for grill pan)
12 oz penne pasta (I used Carb Smart)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons fresh flat leaf parsley, chopped
4 oz shredded Parmesan cheese
Pinch of red pepper flakes
Salt and Pepper to taste
4 oz cooked peas
Shredded parmesan and parsley leaves for garnish.
Pound chicken breasts flat between plastic wrap. Sprinkle with seasoned salt and freshly ground black pepper to taste. Heat a grill pan on high. Brush pan with 1 tablespoon olive oil. Saute chicken breast until brown on one side then flip and grill until done. Cut chicken breasts diagonally into strips 1 inch wide.
Cook penne pasta in boiling, salted water until al dente. Remove pasta from heat and drain. Return hot pasta to the pot with the burner off. Add olive oil, butter, parsley, cheese, pepper flakes, salt, and pepper. Stir to mix until butter and cheese are melted. Add heated, cooked peas and toss with pasta.
Serve pasta in a large bowl with chicken strips on top. Garnish with additional shredded parmesan cheese and parsley leaves. Serve hot.