Pasta Chicken and Sun-Dried Tomatoes

The red, yellow and green of the tri-colored pasta matches the tomatoes, yellow squash and zucchini in this lovely, simple dish tossed with cheese.

• Calories: 242 Calories

Ingredients

• ¼ cup olive oil
• 4 skinless, boneless chicken breast halves
• 1 (8 ounce) package tri-colored farfalle (bow tie) pasta
• ½ cup sun-dried tomatoes
• 1 zucchini, steamed and cut into chunks
• 1 summer squash, steamed and chopped

Recipe Instructions

Step 1

Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.

Step 2

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.

Step 3

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.