Pasta Chicken and Sun-Dried Tomatoes Recipe
- 1 (8 ounce) package tri-colored farfalle (bow tie) pasta
- 4 skinless, boneless chicken breast halves
- ¼ cup olive oil
- ½ cup sun-dried tomatoes
- 1 zucchini, steamed and cut into chunks
- 1 summer squash, steamed and chopped
step 1: Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
step 2: Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.
step 3: In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.