Pasta Chicken and Sun-Dried Tomatoes

Ingredients

• 8 ounce farfalle pasta (bow tie)
• 0.3 cup olive oil 
• 4  chicken breast halves boneless skinless
• 1  summer squash steamed chopped
• 0.5 cup sun-dried olives 
• 1  zucchini steamed cut into chunks

Equipment

• frying pan
• mixing bowl
• pot

Directions

1. Add pasta to a large pot of salted boiling water.
2. Let cook for 8 to 10 minutes or until al dente.
3. Drain.
4. Meanwhile, saute chicken breasts in a medium skillet over medium high heat.
5. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear.
6. Remove chicken from skillet and cut into bite size pieces.
7. In a large mixing bowl, toss cooked pasta with oil to coat.
8. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.