I love pesto, and I think it's healthy because it's green. Make your own or use it from a jar.
30 minutes, 4 servings
| 16 oz | Dry pasta. Try farfalle (bow tie) in this recipe |
| 1 tsp | Olive oil |
| 2 | Cloves garlic, minced |
| 2 | Boneless, skinless chicken breasts, cut in to bite-size pieces |
| to taste | Salt and pepper |
| ½ tsp | crushed red pepper flakes (optional, to taste) |
| ⅓ cup | oil-packed sun-dried tomatoes, drained and cut in to strips |
| ½ cup | Pesto |
| 8 oz | Fresh mushrooms, sliced |
| ¼ cup | Pine nuts (optional) |
| 1. Bring large pot of salted water to a boil. Cook pasta to al dente, drain and rinse in cool water. |
| 2. Heat oil in large skillet over medium heat. |
| 3. Sautee garlic until tender |
| 4. Stir in chicken pieces |
| 5. Season with salt and pepper, and optional crushed red pepper flakes. |
| 6. Cook, strirring occasionally for 5 minutes. |
| 7. Add mushroom slices and pine nuts (optional) © FirstPageRecipes.com |
| 8. Continue cooking until chicken is golden and cooked through. |
| 9. Add pasta, sun dried tomatoes, and pesto. Toss to coat evenly. |
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