• Set the oven to broil, or at 450.

Roast Red Peppers

• Line a cookie sheet with aluminum foil, and set aside.
• Halve the red bell peppers, and remove veins and seeds.
• Place cut side down on the cookie sheet, and drizzle with 1 tablespoon olive oil.
• Broil or bake for 20 minutes or until skins have completely charred and are black.
• Remove from the oven and place the peppers in a dish covered with a lid or plastic wrap to create steam.
• Once peppers have cooled, with your fingers or a spoon, scrape the charred skin off of the roasted red peppers.
• Add to a blender or Vitamix and blend until smooth. Set aside

Spinach Artichoke Chicken

• On a clean work surface, lay out the chicken breast and cut them in half lengthwise.
• Next, cut chicken into 2-inch strips.
• Add a spoonful of spinach artichoke down the center of each strip of chicken.
• Roll the chicken into a pinwheel shape.
• Gently pull the end section of the chicken tightly around itself (use a toothpick to hold the chicken pinwheels together, if needed, during the cooking process).
• Sprinkle 1 tablespoon of slap ya mamma seasoning over the chicken pinwheels, and set aside.
• In a large sauté pan or frying pan, heat the remaining tablespoon of oil over medium low heat.
• Add the chicken and cook for 5-6 minutes on each side.
• Remove from the pan and set aside.

Pasta

• In a pot filled with water, bring to a boil over medium high heat. Cook pasta according to package directions for al dente. Drain.

Creamy Sauce

• In the same pan the chicken was cooked in, heat the butter and minced garlic.
• Cook for 1 minute or until butter has melted and garlic is fragrant.
• Add the heavy cream, and remaining seasonings.
• Bring to a boil and slowly start adding Parmesan cheese 1⁄2 cup at a time, whisking continuously.
• Add in the pureed red bell peppers, and mix until combined.
• Return the chicken to the pan, and cook for an additional 2-3 minutes.
• Toss pasta in sauce and top with shredded Parmesan.