Rotini with Chicken and Rosemary Oil

The great thing about our pasta blends is that you get a great flavor profile with very little work. Instead of having to prepare a bunch of ingredients you can just toss it into water and have a tasty dinner. The chicken for this recipe can be grilled, cooked on a grill pan, or even on a George Foreman Grill. This recipe can be changed up to include your favorite oil, but our Pastamore Rosemary with Roasted Garlic Dipping Oil pairs very well with the Pastamore Tomato, Spinach, and Red Bell Pepper Rotini.

Ingredients:
1 12 oz package - Pastamore Tomato, Spinach, and Red Bell Pepper Rotini
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 lb - chicken breast
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1. Heat a large pot of water on the stove over high heat and heat desired grilling device to medium high heat. Add the Pastamore Tomato, Spinach, and Red Bell Pepper Rotini once the water is boiling.

2. Lightly oil the chicken with vegetable oil and season with salt and black pepper. Grill until an internal temperature of 165ºF is reached, turning once during the cooking process.

3. Once the pasta is al dente, drain using a colander. Return to the cooking pot and add 1 Tbsp of Pastamore Rosemary with Roasted Garlic Dipping Oil. Season to taste with salt and black pepper.

4. Cut the chicken into 1/2" thick slices from side to side.

5. Serve the pasta in bowls, top with the sliced chicken. and finish with a drizzle of the remaining Pastamore Rosemary with Roasted Garlic Dipping Oil.