Pasta Chicken and Sun-Dried Tomatoes Recipe

Pasta Chicken and Sun-Dried Tomatoes Recipe

  • 1 (8 ounce) package tri-colored farfalle (bow tie) pasta
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup olive oil
  • 1/2 cup sun-dried tomatoes
  • 1 zucchini, steamed and cut into chunks
  • 1 summer squash, steamed and chopped
  1. Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
  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.
  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.
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