400 g Penne pasta
2 chicken breasts, diced
2 T olive oil
1 cup sun-dried tomatoes (in oil)
500 g block of low salt feta cheese, diced
1 cup fresh basil, chopped
Cook pasta in salted, boiling water. Drain.
Brown chicken in olive oil, remove from saucepan.
Heat saucepan over medium, melting feta cheese. Add sun-dried
tomatoes and fresh basil.
Toss all together with pasta and serve.
Serves 6.
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