Pasta Primavera

4 Chicken breasts

2   red peppers

1/2 cup  low fat Sour Cream

1 chicken bouillon cube

1 Package of Whole Wheat Penne Pasta
1/2 package of fresh spinach
2 tomatoes diced
1/2 onion thinly sliced
1 package of mushrooms sliced
Parmsean Cheese
Have your hubby Grill the peppers and chicken outside:)

In a skillet over med high heat, put a 1 tbsp olive oil and a layer of mushrooms. Let cook for 2 minutes and then turn. DON'T turn until two minutes are up. Turn Mushrooms once more and cook for two more minutes. Then add spinach, onions, and tomatoes. You just want these lightly wilted NOT MUSHY!! Remove form heat and cover.
Chicken and peppers:
HEAT grill to medium heat.
GRILL chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook pasta as directed on package.
Sauce:
Remove and discard peels, stems, seeds and veins from peppers. Drain pasta, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into skillet  and combine pasta, veggie mix and Sliced chicken.

ENJOY!!!