1 PKG ANGEL HAIR PASTA, BREAK INTO QUARTER PIECES
4 BONELESS SKINLESS CHICKEN BREASTS
¼ CUP SUN DRIED TOMATOES (I USE THE JAR PACKED W/ OIL)
1 TBL ITALIAN SEASONING
1 TBL CRUSHED GARLIC
1 TBL LAWRYS SEASONED SALT (OPTIONAL)
1 TEAS CRUSHED RED PEPPERS
¼ CUP OLIVE OIL
ALL SPICES ARE APPROXIMATE, TO YOUR TASTE.
BOIL PASTA AND DRAIN
WHILE PASTA IS BOILING, CUT UP CHICKEN INTO BITE SIZE PIECES.
IN SAME PAN YOU BOILED THE PASTA, POUR OLIVE OIL TO COVER BOTTOM OF PAN, ADD GARLIC.
SAUTE GARLIC. ADD THE CHICKEN AND SEASON WITH LEMON PEPPER, SEASONED SALT, ITALIAN SEASONING, & PEPPERS.
ADD SUN DRIED TOMATOES AND STIR.
ADD PASTA, TOSS AND TASTE, CONTINUE ADDING SPICES TILL YOU LIKE THE WAY IT TASTES!
IF YOU OVER DUE THE RED PEPPERS, I ADD MORE PASTA.
SPRINKLE GRATED CHEESE ON PASTA WHEN SERVED.
TASTES GREAT HOT OR COLD.