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| Twelve Minute Pasta Toss Recipes |
- PREP 20 mins
- COOK 12 mins
- READY IN 32 mins
Ingredients
Original recipe makes 8 servings
- 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
Directions
- 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.
- 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.
- Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.
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