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A whole chicken, part 3

Next up on our chicken expedition is one of the breasts. I wanted to throw a little pasta in there, so I went with some fettucine. I used to solely have Barilla pasta, but that Colavita fettucine is just perfect to me. I'm no pasta expert; I just know what I like.
See Part 1
See Part 2

I went with some onion, orange bell pepper, mushroom, kale, and, of course, garlic for the pasta. I sliced the mushrooms thick, diced the bell pepper small, then diced the onion, slivered the garlic, and chopped both the kale stem and kale leaves. 
If you've ever talked to me about cooking, you know I generally avoid premade seasoning blends. I like doing as much as possible from scratch so I can exert control every aspect of the food as much as possible. But then there's this shit. M9 is a local company in Memphis that makes killer seasonings and sauces; I got to try this "all purpose" blend at the farmer's market a couple weeks back and was unable to resist buying it. It's a great combo of sweet, spicy, and savory; I asked the guy what was in it, and he said "salt and other things that the government won't let me tell you." You can order from their site, or from a few others (if you're in the market for some grilling supplies, too, check out Memphis Barbeque Supply; they sell M9 products in their store and will hopefully add them online, as well). This isn't a paid sponsorship; just shouting out some fucking great products and local companies.
Anyway, I seasoned up the chicken breast with that M9 all purpose seasoning. I decided to try oven roasting it (never done that with just a breast before). After spending a full 37 seconds Googling, I decided to throw it into the oven at 425 and let that cook for 15-20 minutes maybe? I didn't time it because I'm a dumbass sometimes. I waited until it was done. 
I sautéed the veggies; I don't remember the order I put things in, I don't remember how long it cooked. I was hungry and wanted to eat. What I do remember: I started up some olive oil, dumped in a palmful of red chili flakes, let that spice infuse some, then dumped in the garlic and let it juuuuust start browning. I think the onion and kale stem were next for a few minutes, then the mushroom and bell pepper, and the kale leaf last for just a minute or two. I seasoned with some salt and black pepper, then dumped in the fettucine (already cooked, of course) and tossed it all together for a bit.
For plating, I spent far too long twirling the pasta with my tongs because I was too lazy to get a fork and spoon for doing it properly. I got the pasta down on the plate, then put a bit of extra veg on top, then laid some of the sliced roasted chicken breast pieces along the side. Simple, elegant, and delicious, if I may pat myself on the back.
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