Servings: 8 | Prep: 10m | Cooks: 20m | Total: 30m
NUTRITION FACTS
Calories: 328 | Carbohydrates: 43.3g | Fat: 10.1g | Protein: 17.4g |
Cholesterol: 22mg
INGREDIENTS
1 (16 ounce) package bow tie
pasta
crushed red pepper flakes to
taste
1 teaspoon olive oil 1/3 cup oil-packed sun-dried
tomatoes, drained and cut into
strips
2 cloves garlic, minced 1/2 cup pesto sauce
2 boneless skinless chicken
breasts, cut into bite-size
pieces
DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook
    for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium heat. Saute garlic until tender,
    then stir in chicken. Season with red pepper flakes. Cook until
    chicken is golden, and cooked through.
  3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and