Chicken & Sun Dried Tomato Bucatini

• 1 Tablespoon Olive Oil, For Cooking
• 4 whole Chicken Thighs, Skinned, Boned And Sliced
• 10 pieces Sun Dried Tomato, Sliced
• 2 cloves Garlic, Minced
• 1/2 pounds, 78 ounces, weight Bucatini Pasta
• 2 Tablespoons Green Pesto
• Freshly Cracked Black Pepper, To Taste
• Shaved Parmesan Cheese, To Serve

1. Start by bringing a large stockpot of water to the boil.
2. Heat the olive oil in a large pan and add the sliced chicken.
3. Cook on medium heat until the chicken starts to brown slightly.
4. Turn heat to low and add the sun dried tomatoes and minced garlic.
5. Stir occasionally to prevent the garlic from burning.
6. To the boiling water, add the bucatini pasta (cook until al dente, approximately 8 minutes).
7. Once pasta is cooked, drain thoroughly and return to the stock pot.
8. Add the green pesto and combine until pesto is evenly distributed.
9. Now add the chicken, garlic and tomatoes and once again combine.
10. Share the pasta between two bowls or plates (I could easily eat all of this to myself) and top with some freshly cracked black pepper and lots of parmesan shavings.
11. Enjoy the moment when you experience the chicken, sun dried tomatoes and parmesan together in perfect, delicious unison.
12. Absolutely heavenly!

olive oil, chicken, tomato, garlic, pasta, green pesto, freshly cracked black pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-sun-dried-tomato-bucatini/ (may not work)