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Ingredients

• 1 tsp Black peppercorn marinade mix (Durkee)
• 1 tsp Tomato garlic pesto marinade mix (Durkee)
• 1 Tbsp. extra virgin extra virgin olive oil
• 1/2 Tbsp. balsamic vinegar
• 2 Tbsp. fresh orange juice or possibly more
• 1 x 5-oz skinless boneless chicken breast half
• 3 1/2 ounce penne pasta (1 3/4-c. dry loose measure)
•     salted water
• 1 med green bell pepper cut into strips
• 1 med red bell pepper cut into strips
• 1 sm jalapeno chile pepper diced
• 2/3 c. red onion slices strips
•     vegetable cooking spray
• 1/4 tsp chopped dry chipotle chiles see notes
• 2 x cloves garlic minced
• 2 Tbsp. minced fresh cilantro may be doubled
•     reserved marinade
• 1 x 6-oz can V-8 vegetable juice
• 1 tsp cornstarch
• 1/2 Tbsp. unsalted butter
•     Lemon, Basil and Thyme spice blend (McCormick)

Description

In A Plastic Zip-lock Bag, Blend The Marinade Spices With The Oil, Vinegar And Juice. Add In The Chicken Breast. Seal The Bag, Remove Most Of The Air And Knead The Bag In Order To…

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