Ingredients

• 1. boneless skinless chicken breasts- 2 lbs
• 2. linguini pasta- 1 lb
• 3. romaine lettuce- 1 pre-cut ready-to-eat bag
• 4. red, orange and yellow bell peppers- 1 each
• 5. avocado-1 peeled and sliced
• 6. Caesar dressing- 1 small bottle
• 7. shredded parmesan cheese- 8 oz.
STAPLES
For marinade:
• olive oil- ½ cup
• chili powder- 1 tbspn
• dried thyme- 1 tbspn
• dried oregano- 1 tbspn
• paprika- 1 tbspn
• minced garlic- 1 tbspn
• salt & pepper- 1 tspn each
For linguini:
• butter- 3 tbspns
• minced garlic- 1 tbspn

Instructions

1. Place chicken breasts in shallow baking dish or large zip-top baggie for marinating. (If too thick, chicken breasts can be pounded thinner with a meat tenderizer between two sheets of plastic wrap.).
2. Mix together marinade ingredients and pour over chicken, spreading evenly to coat chicken entirely.
3. Marinate in the refrigerator 2-3 hours to overnight
Dinner Time:
4. Chicken can be cooked on indoor grill or in skillet over medium-high heat. Cook chicken until both sides are brown and chicken is cooked thoroughly, approximately 7 minutes each side.
Linguini:
5. Cook pasta in salted water until tender.
6. While pasta is cooking, heat butter and garlic in a sauté pan over medium-high heat.
7. Drain pasta and transfer to a serving bowl.
8. Pour butter over the linguini, sprinkle with Parmesan cheese then toss.
9. Garnish with dried parsley.
Salad:
10. Slice bell peppers into thin strips.
11. Top lettuce with bell peppers and avocado slices.
12. Drizzle with dressing then toss.
13. Serve Blackened Chicken over Linguini or Salad.