Pesto Pasta with Chicken

1 (16 oz.) package bow tie pasta
1 teaspoon olive oil, as needed
More than 2 cloves garlic, minced
2 boneless skinless chicken breasts or tenders, cut into bite-size pieces
Crushed red pepper flakes to taste
1/3 cup sun-dried tomatoes, drained and cut into strips
1/2 cup pesto
1/2 cup frozen green peas
Flour
Onion powder
Parsley
Oregano
Parmesan cheese

1. Cook pasta.
2. Toss chicken pieces with flour, garlic, onion powder, dried parsley, red pepper flakes, and oregano.
3. Heat oil in a large skillet over medium heat. Saute garlic until tender and stir in chicken. Fully cook chicken until golden.
4. In a casserole dish, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly. Top generously with Parmesan cheese or incorporate the cheese in to the dish.
5. Bake at 400 degrees for 10 minutes in casserole dish. The purpose of baking is to keep warm and serve hot. Pasta noodles must be cooked through prior to oven bake.

Yield: 4 servings