1pound Chicken breast boneless skinlesscut into bite sized pieces
4tbspExtra-virgin olive oil
1clovegarlic
4ozFresh basil
4tspParmesan cheesegrated
4ozSun dried tomatoessliced
Instructions
In a blender combine garlic and basil, pulse for a few seconds. Scrape the sides with a rubber spatula. Slowly drizzle in olive oil while blending to combine the ingredients together. Season with salt and pepper and set aside.
Bring a large pot of water to a boil, season with salt. Cook pasta according to directions on package and drain.
In a saute pan heat 1 tbsp of olive oil over medium heat, add in the chicken and cook until its no longer pink inside, about 6 - 8 minutes. (To check, cut into the fattest piece to make sure its fully cooked). Add in sun dried tomatoes and saute for 1 -2 minutes.
Turn off heat and toss in pasta and pesto sauce. Garnish with parmesan cheese.