2boneless skinless chicken breastscut into bite-size pieces
1teaspooncrushed red pepper flakes to taste
⅓cupoil-packed sun-dried tomatoesdrained and cut into strips
½cuppesto sauce
Instructions
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.
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.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.