Chicken Basil Pasta

• 2 cups rotini pasta (I used Muellers whole grain)
• 3/4 lb chicken tenderloins, cut into bite-sized chunks (I used 6 frozen tenderloins, which was about 12 oz)
• 1 small yellow onion, chopped
• 3 garlic cloves, chopped
• 1 cup fresh basil, torn & packed
• 1 (14 1/2 ounce) can diced tomatoes (garlic & onion)
• 2 tablespoons sun-dried tomatoes (dry in package, not packed in oil. If you do use the kind in oil, I suggest rinsing them first)

1. Heat skillet on medium. Spray with nonstick spray.
2. Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.).
3. Toss in onion and garlic. Stir 1 minute.
4. Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
5. Add can of diced tomatoes and half of basil.
6. Simmer 3-5 minutes, until basil is wilted.
7. Add sun-dried tomatoes and rest of basil.
8. Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
9. Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!

rotini pasta, chicken tenderloins, yellow onion, garlic, fresh basil, tomatoes, tomatoes

Taken from www.food.com/recipe/chicken-basil-pasta-231412 (may not work)