Grilled Chicken With Tomato Basil Over Chili Pepper Spaghetti

• (4)5 oz chicken breasts skinless and boneless
• 10 oz olive oil
• 3 oz garlic chopped
• 1 oz fresh minced red chili pepper
• 1/2 each red
• green
• and yellow bell pepper cut to 1/8 by 2 inch pieces
• 16 oz cooked spaghetti
• 2 oz fresh parsley chopped
• 8 roma tomatoes 1 oz fresh basil sliced thin
• 2 oz parmesan cheese shredded
• salt and pepper to taste

1. Marinate chicken 4-6 hours in 4 oz olive oil and 1/2 oz garlic.
2. Grill chicken breasts until fully cooked and set aside.
3. In large pan, heat 4 oz olive oil, add chili pepper, 2 oz garlic, and heat for 30 secs to fuse the flavors, then add the sliced bell pepper and saute for 20 seconds.
4. Add spaghetti to pan and stir to heat through.
5. Season with salt and pepper, toss in parsley and remaining olive oil.
6. In a second pan heat and saute 1/2 oz garlic for 20 seconds, add tomatoes to garlic and heat 1 min. Stir in basil and remove from heat.
7. Divide spaghetti among 4 plates.
8. Top with grilled chicken, tomato, and basil. Top with parmesan cheese. Serve with red wine and fresh crusty bread.

chicken breasts, olive oil, garlic, red chili pepper, red, green, yellow bell pepper, parsley, roma tomatoes, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-with-tomato-basil-over-chili-pepper-spaghetti-50115745 (may not work)