INGREDIENTS:

32 ounces pasta (I prefer whole wheat)
2 tablespoons olive oil
1/4 teaspoon salt
7 ounces pesto sauce
2 cups chicken breasts
2 cups sun-dried tomatoes
2 tablespoons chopped garlic
1/2 cup crumbled feta cheese

DIRECTIONS:

Boil pasta with olive oil and salt as directed by package.
While pasta is cooking, cook chicken and chop into bite-sized pieces.
Chop each tomato into thirds.
Toss chicken and tomato with chopped garlic.
When pasta is done toss in chicken and tomato mixture.
Drizzle with pesto sauce and toss lightly.
Serve family style in large bowl, sprinkled with crumbled feta.

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