1 pkg. bow tie pasta
1 tsp. olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cooked & cubed*
crushed red pepper flakes (to taste)
1/2 cup oil-packed sun-dried tomatoes, drained
1 jar pesto
Cook pasta according to package directions; set aside.
Heat oil in large skillet over medium heat. Saute garlic until tender, then stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
In a large bowl, combine pasta, chicken, tomatoes and pesto. Toss to coat evenly. Serve warm or cold.
*chicken can be omitted or substituted with baked halibut/tilapia which is delicious!
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