Ingredients:

1 pkg. bavette pasta

8 oz. cream cheese

1 (7 1/2 oz.) jar sun-dried tomatoes in olive oil

1 1/2 c.  Pecorino Romano cheese, grated

6 boneless skinless chicken breasts

2 T. sea salt

2 T. black pepper

2 T. Italian seasoning

2 zucchini

1 (6.3 oz.) jar pesto alla Genovese

2 T. red pepper flakes

Instructions:

1. Preheat over to 425F. Fill an 8 quart pot with water, add salt, and bring water to a boil. Add pasta and cook for 16 minutes, drain and set aside.
2. Season chicken breasts with salt, pepper and Italian seasoning.
3. In a food processor or blender combine cream cheese, sun dried tomatoes and 1 cup of the grated Romano cheese.  Blend until a smooth consistency is achieved.
4. In a large cast iron skillet, add 2 tablespoons of olive oil and heat at medium heat until oil is slightly sizzling and hot.  Place chicken breasts into the skillet and cook until both sides are browned, about 4 minutes per side.
5. Once both sides of the chicken are browned, leave them in the skillet and top each breast with the sun dried tomato cream mixture; approximately 4 tablespoons per breast.
6. Place the cast iron skillet in the oven for 8-10 minutes.  Remove skillet from the oven and allow chicken to rest for 2-3 minutes.
7. Using a vegetable spiralizer or the extra course side of a cheese grater, grate the zucchini length wise to make long strands.
8. In a large bowl, combine cooked pasta, pesto, grated/spiralized zucchini, remaining 1/2 cup of pecorino Romano and 2 tablespoons of red pepper flakes and toss together. Serve with the baked chicken.
9. Enjoy!