Herb Roasted Chicken Breast

3 bone-in chicken breasts, skin removed
2 tablespoons olive oil
5-6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary

1. Preheat oven to 400 degrees. Place chicken breasts in a large baking dish.
2. In a small bowl mix olive oil, garlic, salt, pepper, basil, thyme and rosemary. Rub evenly over the chicken breasts.
3. Roast chicken for 45 minutes or until thoroughly cooked.

Mexican Pasta Skillet

I get home from the gym last night around 7:00 only to find the chicken breasts I planned on cooking for dinner were not fully defrosted. Frustrated not knowing what to make for dinner I decide to check my email. Makes total sense right? Well good thing I did because Shannon had emailed me a recipe she saw that made her think of me. Hmm...I kind of have all of those ingredients. Less than a half an hour later dinner was on the table!

1 pound cooked chicken, cut into 1" chunks
1 tablespoon olive oil
2 cups salsa
8 ounces tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup frozen corn
1 cup pepperjack cheese, shredded

1. In a large skillet heat, add olive oil and chicken. Cook about 2 minutes stirring constantly.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.