Twelve Minute Pasta Toss

• 16 ounces rotini pasta
• 4 tablespoons olive oil
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 3 cloves garlic, minced
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons dried oregano
• 1 cup chopped sun-dried tomatoes
• 1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.
3. Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.

rotini pasta, olive oil, skinless, garlic, salt, garlic, basil, oregano, tomatoes, parmesan cheese

Taken from www.allrecipes.com/recipe/11777/twelve-minute-pasta-toss/ (may not work)