Chicken, Pesto And Sun-Dried Tomato Pasta - cooking recipe

Ingredients

2 tablespoons olive oil
2 chicken breasts, skin and fat removed
14 ounces penne or 14 ounces spiral shaped pasta
3/4 cup semi sun-dried tomato, roughly chopped
2/3 cup basil pesto
2/3 cup light cream
parmesan cheese, to serve

Preparation

Heat 1 tablespoon oil in frying pan over medium-high heat.
Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
Transfer to a plate and cover to keep warm.
Cook pasta according to packet direction, drain and return to saucepan.
Heat remaining oil in pan, add tomatoes and toss for a minute.
Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
Add pasta and mix well, season with salt and pepper if desired.
Serve accompanied with parmesan cheese.