Pesto Pasta with Sun-Dried Tomatoes and Chicken
Serving Size / Yield
- 1 box penne pasta or any small shape
- 3-4 Tbs. pesto
- 1 boneless skinless chicken breast
- 1-2 Tbs. olive oil
- 1/4 C. grated parmesan
- 1/4 C. sun-dried tomatoes, chopped
- 1/4 C. pasta water
- 1 C. basil, chopped
Put pasta water up to boil with some salt to flavor the water. Cook pasta according to box instructions. Be sure to reserve 1/4 C. pasta water before draining the noodles.
While the pasta cooks, in a small fry pan, heat olive oil and cook chicken breast until cooked through. You may also choose to use leftover cooked chicken instead.
When pasta is ready, combine all ingredients and stir well.