Source:

Rosalind Fraser

Serves/Makes:4 or more

Ingredients

• butterfly or bowtie pasta
• 1 tbsp (15 ml) olive oil
• 1-2 boneless,skinless chicken breasts,cut into small pieces
• freshly chopped mushrooms
• 3/4 cup (175 ml) chopped sun-dried tomatoes
• 1 bunch cilantro, chopped
• red pepper flakes

Preparation

• Cook the pasta according to package directions.
• When done, remove from heat and add a cup of cold water to the hot cooking water. This will keep the pasta warm, but it won't be able to continue cooking.
• Heat the olive oil in a large sautee pan.
• Add chicken and cook until no longer pink.
• Add mushrooms and sundried tomatoes.
• Saute for about 5-10 minutes or until mushrooms give off liquid.
• Add cilantro and red pepper flakes.
• Serve immediately.

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