Servings: 8 | Prep: 10m | Cooks: 20m | Total: 30m
Calories: 328 | Carbohydrates: 43.3g | Fat: 10.1g | Protein: 17.4g |
1 (16 ounce) package bow tie
crushed red pepper flakes to
1 teaspoon olive oil 1/3 cup oil-packed sun-dried
tomatoes, drained and cut into
2 cloves garlic, minced 1/2 cup pesto sauce
2 boneless skinless chicken
breasts, cut into bite-size
- 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.
- 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.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and