Pasta Chicken and Sun-Dried Tomatoes recipe

8 servings

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

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.