Chicken with Roasted Red Pepper Pan Sauce

Put on a pot of water to boil – for the pasta.

Place flour, garlic salt and 1 teaspoon of parsley in a large Ziploc bag. Place chicken breasts in the bag and shake to coat.

Heat 1 tablespoon of olive oil on medium-high heat in large skillet and add chicken breasts. Cook approximately 5-6 minutes on medium-high heat on each side, until cooked through and beginning to brown.

After flipping chicken the first time, add pasta to boiling water.

Once chicken is cooked, remove to a covered dish to keep warm. Do not clean the pan!! Add chicken stock to the skillet and use a wooden spoon to scrape the browned bits from the pan. Add cream cheese (cubed) to skillet and whisk continously until sauce is creamy and starts to thicken. Once sauce thickens, add 1 teaspoon of parsley and 2 Tablespoons of salad dressing, whisking again to incorporate.

Drain pasta, put in a bowl and add the remaining 1 Tablespoon of olive oil and 3 Tablespoons of salad dressing.

Spoon a small amount of pan sauce onto a platter and top with the cooked pasta. Place chicken back into pan to coat on both sides with sauce, then place chicken breasts on top of pasta. Pour remaining pan sauce over the top of the chicken and pasta. Top with grated parmesan cheese.

Optional: Add a few halved cherry tomatoes, some fresh basil, or a handful of fresh spinach for a colorful garnish. Serve with a slice of garlic bread!