Italian Chicken w/ Rotini

1 lb boneless chicken cutlets
1 tsp seasoned salt
1/2 tsp Italian seasoning
2 tbspn extra virgin olive oil
1 tbspn roasted garlic
1/4 white wine
12 oz. tri-color rotini pasta
1 (26 oz.) jar tomato/basil pasta sauce

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta.
2. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with seasoned salt and Italian seasoning (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 2-3 minutes on each side or until lightly browned.
3. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally or until tender.
4. Add roasted garlic and wine to chicken; cook 3-5 minutes or until internal temperature of chicken reaches 165º F. Use a meat thermometer to accurately ensure doneness.
5. Meanwhile, drain pasta and return to same pan. Stir in pasta sauce; cook on medium-high 3-4 minutes, stirring occasionally, or until thoroughly heated. Serve chicken over pasta.

Serves 4.

Conclusion: I loved this! I liked the texture of the rotini. And I absolutely loved the italian chicken. I'm not a very good cook, in fact I'm pretty terrible and I usually leave most of the actual cooking to my boyfriend and I help him out with prep and washing dishes. But this recipe is so easy that I've since made the chicken all by myself with other sides. It tastes amazing over Uncle Ben's instant rice.

My boyfriend wasn't as big a fan. He doesn't really like red sauce, but he really liked the chicken. I think.