Spaghetti with Roasted Chicken and Peppers

This is a VERY colorful dish, and ready in 25 min.
(serves 4)

12 oz. whole grain* spaghetti
2 med. boneless, skinless chicken breasts, (about 1 lb. toatal)
Kosher salt and freshly* ground pepper
1 T. EVOO
1 med. sweet* onion, sliced
2 bell peppers (1 red and 1 orange), quartered, then sliced crosswise
2 cloves garlic, thinly sliced
1/4 cup half and half or light or heavy cream
1/4 cup grated Parmesan, plus more for erving
1/2 cup fresh basil, torn
1 par. part-skim mozzarella, coarsely grated

Heat the oven to 450. Cook the pasta according to package directions. Reserve 1 cup cooking liquid, drain, and return the pasta to the pot. Meanwhile, heat a large cast-iron skillet over med. heat. Season the chicken with 1/4 t. each S&P. Add the oil to the skillet, then the chicken, placing it on one side and the onions on the other. Cook, stirring the onions occasionally, until the chicken is browned, 4 min. Turn the chicken and toss the onions with the peppers, the garlic, and 1/4 t. each S&P. Transfer to oven; roast until the chicken is cooked through and the veggies are just tender, 8-10 min. Transfer the chicken to a cutting board, halve lengthwise, then sliced crosswise. Toss the pasta with the half and half and Parmesan, adding some of the reserved water if the pasta seems dry. Fold in the chicken, roasted veggies, and basil. Then serve with the grated mozz. and extra Parm.

"We can see God and His glory in His patience with us, the encouraging word of a friend, a beautiful sunset, or -best of all- the whisper of the Holy Spirit inside of us."

Love,

Machete Milletti