Twelve Minute Pasta Toss Recipe

  • 16 ounces rotini pasta
  • 4 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves, cut into bite size pieces
  • 3 cloves garlic, minced
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons dried basil
  • 1 1/4 teaspoons dried oregano
  • 1 cup chopped sun-dried tomatoes
  • 1/4 cup grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.
  3. Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.