Second lesson, never ever EVER let the pasta get mushy. It's just not good. It doesn't taste any different, but the texture is just... well, mushy. Bleh. So here's what I did, with some notes as to what I did wrong and how I'll do things differently next time.
This recipe is an adaptation of one I found online at BonAppetit.com this afternoon. I added the grilled chicken and the baby spinach.
Grilled Chicken and Pasta with Red Peppers and Kalamata Olives
Part one: the chicken
Take some chicken breasts, season them on one side while still in the package (I used salt, pepper, basil, and rosemary). Then place them in a hot skillet with the seasoned side down. Season the other side and place a heavy iron press on top. I think theirs is a bacon press. Usually I would do this in the George Foreman grill because it's super fast and easy. I found one in the pantry, but I was too lazy to get it down, so I used a pan on the stove instead and it worked just fine. Turn over after a few minutes and cook until done.
Part two: the pasta
Red bell pepper
Thin spaghetti (I should have used linguine but I didn't have any and the box of spaghetti was open)
Aged parmesan cheese
Red pepper flakes
Cook the pasta in salted water until done. Dice the pepper. Sautee the bell pepper, olives, and red pepper flakes until tender. Add the spinach and cook until only slightly wilted (I actually did this last, which makes no sense at all. I don't know why I did that. I'm just retarded today). Add the cooked pasta, balsamic vinegar to taste, basil, rosemary, and parmesan, tossing to coat the pasta.
Serve pasta with chicken on top, sprinkling with parmesan to taste.