Grilled chicken and Bell Pepper Pasta: Post Workout

Grilled Chicken and Bell Pepper Pasta

The Breakdown:

Calories: 525

Total Fat: 18g

Carbs: 35g

Protein: 57g

The Ingredients:

*note the ingredients bellow are for 2 servings! 

2 Cups Diced bell sweet bell peppers (red, yellow or orange typically work best), 2 whole green onions diced, 2 chicken breasts (seasoned and chopped to about 1 inch squares), 1 cup of Protein plus pasta, and 1 large serving spoon (about 1/4 a cup) of your favorite pasta sauce (I typically use organic marinara sauce for this). 

Heat a large skillet over medium high heat and coat it with your favorite non stick cooking spray. At the same time have a pot of water boiling and be prepared to start cooking your pasta (1/2 cup of pasta per serving). 

Once the skilled is hot enough (sprinkles of water immediately sizzle and vaporize when sprinkled on it) add your chicken breast. 

Cook your chicken breast for about 10-15 minutes over medium high stirring with a wooden spoon ever few minutes. Once your chicken breast is mostly golden in color (a little pink is ok, but not much) add in your bell pepper.

I like my bell pepper a little crunchy (al dente) so I let it cook for 3 minutes or so only, if you want yours cooked all the way through adjust this cooking time to suit you. After 3 minutes add in the green onions. 

If your stir fry is cooked and you're pasta is not ready turn off the heat and make sure your pasta is on high heat. Once your pasta is ready drain the water, bring the heat on your stir fry up to medium heat and add the pasta. Mix the ingredients together. 

Grab a large serving spoon and ladle it with your favorite marinara sauce and add it to the mixture. Let the skillet warm up all the ingredients over medium heat, this should take about 3 minutes.

Serve and enjoy!