Chicken, Pesto And Sun-Dried Tomato Pasta

• 2 tablespoons olive oil
• 2 chicken breasts, skin and fat removed
• 14 ounces penne or 14 ounces spiral shaped pasta
• 3/4 cup semi sun-dried tomato, roughly chopped
• 2/3 cup basil pesto
• 2/3 cup light cream
• parmesan cheese, to serve

1. Heat 1 tablespoon oil in frying pan over medium-high heat.
2. Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
3. Transfer to a plate and cover to keep warm.
4. Cook pasta according to packet direction, drain and return to saucepan.
5. Heat remaining oil in pan, add tomatoes and toss for a minute.
6. Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
7. Add pasta and mix well, season with salt and pepper if desired.
8. Serve accompanied with parmesan cheese.

olive oil, chicken breasts, penne, semi sundried tomato, basil pesto, light cream, parmesan cheese

Taken from www.food.com/recipe/chicken-pesto-and-sun-dried-tomato-pasta-101304 (may not work)