This is so easy and so good! Hope you give it a try and enjoy it as much as we did. 🙂

Ingredients

• 8 ounces whole wheat penne pasta
• 1/4 cup sun dried tomatoes (not packed in oil)
• 1/2 cup boiling water
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 teaspoon garlic salt
• 2 tablespoons all-purpose flour
• 4 teaspoons olive oil, divided
• 1 1/2 cups sliced fresh mushrooms, rinsed (optional)
• 3 teaspoons minced garlic
• 1/2 cup reduced sodium chicken bone broth
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• fresh cracked pepper
• 1/8 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese

Directions

1. Cook pasta in salted water according to package directions. Drain and set to the side.
2. In a small bowl, add sundried tomatoes and a ladle full of boiling pasta water. Let stand 5 minutes. Drain; chop tomatoes.
3. In medium bowl or Ziploc, season chicken pieces with garlic salt; add flour and toss to coat. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until slightly browned and cooked through. Remove from pan to a small plate or bowl.
4. In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, parsley, seasonings, and chopped sundried tomatoes. Bring to a boil. Stir in chicken and heat through on medium heat.
5. Stir in drained pasta with chicken mixture. Sprinkle with parmesan cheese and toss to coat.