Lemon Rosemary Chicken

Lemon Rosemary Chicken 4 8 ounces chicken breasts, boneless and skinless 2 cups Italian dressing 5 rosemary sprigs (1 for glaze and 4 for garnish) juice of 1/2 a lemon salt and pepper, to taste 1/4 cup olive oil 4 teaspoons minced garlic 3 cups fresh baby spinach 1 cup tomatoes, diced 1 pound angel hair pasta Place the chicken in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through. Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside. Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs. To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.