Butterfly Pasta

• butterfly or bowtie pasta
• 1 tbsp (15 ml) olive oil
• 1-2 boneless,skinless chicken breasts,cut into small pieces
• freshly chopped mushrooms
• 3/4 cup (175 ml) chopped sun-dried tomatoes
• 1 bunch cilantro, chopped
• red pepper flakes

1. Cook the pasta according to package directions.
2. When done, remove from heat and add a cup of cold water to the hot cooking water.
3. This will keep the pasta warm, but it won't be able to continue cooking.
4. Heat the olive oil in a large sautee pan.
5. Add chicken and cook until no longer pink.
6. Add mushrooms and sundried tomatoes.
7. Saute for about 5-10 minutes or until mushrooms give off liquid.
8. Add cilantro and red pepper flakes.
9. Serve immediately.

bowtie pasta, olive oil, chicken breasts, mushrooms, tomatoes, cilantro, red pepper

Taken from online-cookbook.com/goto/cook/rpage/001B5D (may not work)