Pasta Chicken And Sun-dried Tomatoes

Ingredients

• Servings: 8
• 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

Recipe

• add pasta to a large pot of salted boiling water. let cook for 8 to 10 minutes or until al dente. drain.
• 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.
• 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.