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 into 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 into strips |
| ½ cup | Pesto |
| 8 oz | Fresh mushrooms, sliced |
| ¼ cup | Pine nuts (optional) |
| 1. Bring a large pot of salted water to a boil. |
| 2. Cook the pasta (16 oz) to al dente, then drain and rinse it in cool water. |
| 3. Heat the olive oil (1 tsp) in a large skillet over medium heat. |
| 4. Sauté the garlic (2 cloves), minced until tender. |
| 5. Stir in the chicken pieces (2) and season with salt and pepper to taste. |
| 6. Cook, stirring occasionally, for 5 minutes. |
| 7. Add the mushroom slices (8 oz) and pine nuts (¼ cup, optional). © FirstPageRecipes.com |
| 8. Continue cooking until the chicken is golden and cooked through. |
| 9. Add the pasta, sun-dried tomatoes (⅓ cup), and pesto (½ cup). Toss to coat evenly. |
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