Chicken Pesto & Sun-Dried Tomato Pasta

Arroz Pasta 012 Arroz Pasta 013 Arroz Pasta 006 Arroz Pasta 009 Arroz Pasta 010 Arroz Pasta 0111 (16 ounce) package 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
Parmesan Cheese

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. Sprinkle with parmesan cheese. Toss to coat evenly.

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