Garlic Noodles with Grilled Chicken and Peas

For dinner last night, I was in the mood for pasta with chicken and peas. But I wasn't in the mood for a creamy sauce, which seemed like the obvious choice, but way too unhealthy. I remembered a side dish I'd made recently. It was called Garlic Pasta from allrecipes.com. Sage had really liked it, so I decided to make a similar sauce for the pasta for this dinner.

Last time, I had more fresh herbs to work with, but even using dried it was still good. If I am cooking pasta and peas for the same meal, I will usually toss the peas into the pasta water for the last couple of minutes. I cooked them seperately which was completely unnneccesary, but otherwise this was a very simple and quick (about 15-20 minutes) dinner to put together. To make it even easier, Sage grilled the chicken on our George Foreman grille. It wasn't my favorite meal ever, but it was tasty, easy and healthy.

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2 large chicken breasts
1/3 box of whole wheat linguine
2 1/2 tbsp olive oil
1/3 cup onion, chopped
3 tbsp minced garlic
1/2 tbsp fresh oregano, chopped
1 tsp dried parsley
1 tsp dried basil
1 tsp red pepper flakes
1 cup peas
lemon juice or lemon wedges (optional)
parmesan

1. Cook pasta according to package.
2. Pound chicken breast between plastic to 1/2 inch thin. Grille, and keep warm.
3. Meanwhile, heat oil in small skillet. Add onion and garlic, stirring frequently until onion are tender and garlic is lightly browned, about 10 minutes. Do not let garlic burn. Add oregano, parsley, basil, and red pepper. Stir and remove from heat.
4. Meanwhile, steam peas until tender. (Or add to pasta water for last couple minutes of cook time.)
5. Put garlic mixture in bottom a medium sized bowl, and top with hot, drained pasta. Stir to mix and let sit for 3 minutes. If pasta seems dry you can add a little extra olive oil.
6. Transfer pasta to serving plates. Drizzle with lemon juice if desired. Top with peas, grilled chicken, and parmesan cheese.