Pesto Pasta with Chicken and Sundried Tomatoes

INGREDIENTS

• 1 package (16 ounce/500gms) pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• crushed red pepper flakes to taste
• 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 1/2 cup pesto sauce

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.