Grilled Chicken Pasta with Sun-Dried Tomato and Fresh Mushrooms

6 oz. Chicken Breast, boneless, skinless
dash of salt
dash of pepper
dash of garlic powder
2 servings pasta, whole wheat
(Barillio brand)
1/2 c. Sun-dried Tomatoes, jarred variety is quicker, but contains extra olive oil, so modifiy accordingly
1 c. fresh mushrooms
4 garlic cloves, chopped
1 tsp. Red pepper flakes, modify to taste
3 T. extra virgin olive oil

This recipe makes 2 servings

Preheat grill or broiler. Bring pot of water to boil for pasta. Rub chicken with salt, pepper and garlic powder. Grill chicken while cooking pasta according to package directions. Meanwhile, chop sun-dried tomatoes, mince garlic and wash/chop mushrooms (I use the prewashed and chopped mushrooms for convienence).

Remove chicken from grill; drain pasta. Using same pot from pasta, add 1 tsp of olive oil to pot and saute garlic and mushrooms. Add red pepper flakes and sun-dried tomatoes.

Toss pasta with remaing olive oil, placing on plate. Top pasta with sliced grilled chicken. Divide Sun-dried tomato mixture, pouring onto pasta and chicken. Enjoy!

I will often make a double batch as it reheats well.

Number of Servings: 1

Recipe submitted by SparkPeople user SSSMCL.