Chicken Pasta Salad Recipe

16 Ounces Pasta
4 Boneless, Skinless Chicken Breast Halves
3 TBSP Olive Oil
1 TBSP White Wine
3 Garlic Cloves (minced)
1 tsp Salt
1 1/2 tsp Garlic Powder
1 1/4 tsp Dried Basil
1 1/4 tsp Dried Oregano
1 Cup Sun Dried Tomatoes (chopped, not in oil)
1/4 Cup Reduced Fat Parmesan Cheese

Cut the chicken breast into bite size pieces.
Cook and drain the pasta as directed on package.
Heat the olive oil and white wine in a large pot.
Saute the chicken, garlic, salt, garlic powder, basil, and
oregano until the chicken is cooked through.
Add the sun dried tomatoes.
Continue cooking for just a few more minutes.
Remove the pasta salad from the heat.
Serve this recipe with parmesan cheese mixed in.

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