Spaghetti with Grilled Chicken and Brussels Sprouts

• Stove Top Brussels Sprouts

For the sauce:

• 6 cloves garlic
• 1/2 cup olive oil
• 2 tsp Seasoned Salt Mix
• 1 tsp garlic powder
• 1 tsp parsley

For the grilled chicken:

• 1 lb chicken breast, cut into thick cutlets
• 1/4 tsp thyme
• 1/4 tsp marjoram
• 1/2 tsp parsley
• 3/4 tsp Seasoned Salt Mix
• zest and juice from 1/2 large lemon
• 2-3 Tbsp olive oil
• 2 cloves garlic, grated

Cook Stove Top Brussels Sprouts. Keep warm.

Cut your chicken breasts into thick cutlets.  Season well on both sides with salt mix.

Mix thyme, marjoram, parsley, salt mix, zest and juice of lemon and grated garlic in a bowl.  Add enough oil to make a paste.  

Smear marinade paste onto both sides of chicken, let sit in bowl to marinate 2 hours minimum.

Grill over medium-high heat 7-9 minutes per side, until cooked through.  

Let rest covered 10 minutes before slicing for service.

Add all ingredients for sauce into a small saucepan.  Cook over low heat, being very careful to not burn the garlic.  You can add the reserved pasta water to create more sauce if needed.

Cook pasta according to package directions.  (We used @TraderJoes Yellow Lentil and Brown Rice Spaghetti.)  Keep 1 cup of pasta water before draining, to use with garlic sauce if needed.

To serve, top pasta with some garlic sauce, add brussels sprouts  and chicken on top.

Enjoy!