I’ve found that I like my results with chicken better if I butterfly each breast.  The chickens cooks more evenly and is easier to keep moist and tender.  With at in mind, butterfly your chicken breasts, and season with olive oil, curry, salt and pepper. Set aside. Wrap an entire bulb of garlic in foil – cut the top off so the garlic is exposed for easy sqezzing later-  Cut your red pepper into 3 or 4 pieces, discarding the seeds. Cut your summer yellow squash (yellow zucchini?) into three long pieces.  Place your whole green onions, red pepper and squash in a bowl and roll them around in olive oil and salt and pepper.  Grill your veggies on low and get some brown on them.  Remove and set aside.  Grill your chicken the same way.

Cook your angel hair pasta in boiling salted water to aldente so it doesn’t break up as it goes through the next steps.

In a deep skillet sauté in butter and finely chopped onion or shallot.  Add your grilled veggies that you have cut into not too small pieces, squeeze your roasted garlic in and stir heating everything through.  Add sherry – this is not smelling eyerollingly good.  Add your sour cream and a bit more curry, salt and pepper to taste.  Add your pasta and mix all of this gently together.  If you need to add moisture use your pasta water and or some olive oil.  Yum!