August 9th, 2010 
TheSaltyChef INGREDIENTS
* 1 (16 ounce) package bow tie 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 sauce
DIRECTIONS
1. 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.
2. 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.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
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Yeah this is a great recipe I work as a chef for Hajee’s in Birmingham and occasionaly like to try the odd Italian recipe, tried this and loved it, many thanks.
Just tried this recipe out last night… turned out great! thanks
I am glad you liked it! I always like getting feedback about recipes!
Sorry if this is a silly question, but why do people add salt to the boiling water when making pasta? Anyway, thanks for the recipe, I’m looking forward to trying it!
Many people believe that it prevents sticking or heats up the water temperature faster, but this is not the reason. It has to do with it. You should always season every element of food that you eat. Cooking pasta in salted water means that the pasta will absorb some of the salt and therefore not taste bland. This cannot be corrected by salting the pasta later or adding salt to the sauce. All you end up that way is bland pasta with a salty exterior. You really should add quite a bit of salt to the water so it tastes like water from the ocean (don’t worry, most of this will go down the drain, salt is cheap anyway). Really, pasta cooked in plain water is ultimately only good for the trash can.
The combination of sun dried tomatoes and pesto sounds like a great combination. Most of the time when I use sun dried tomatoes in a pasta dish, its with one that’s simply dressed with olive oil, garlic, Parmesan or Romano cheese and maybe crushed red pepper of toasted nuts. Thanks for the new idea.