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| 16 x ca. 30 g | Penne Pasta |
| 4 | Boneless; skinless chicken breasts, cut in bite-sized pieces |
| 4 Esslöffel | Olive Oil; (from jar of sun-dried tomatoes) |
| 3 | cloves garlic minced |
| 1 Teelöffel | salt |
| 1 Teelöffel | garlic powdered |
| 1 Esslöffel | basil fresh, chopped |
| 1 Esslöffel | oregano fresh, chopped |
| 1 Tasse | Sun-dried Tomatoes; drained and julienned |
| | parmesan grated |
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Cook and drain pasta as directed on the manufacturer's packaging. Reserve.
While pasta is cooking, in a 5-quart pot, heat olive oil and sauté chicken with minced garlic, salt, garlic powder, basil, and oregano until chicken is cooked (about 8 to 10 minutes, depending on the thickness of the pieces).
Add sun-dried tomatoes, and cook for another two minutes. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired. Add garlic bread and a green salad for a delicious complete meal.
v2.0l.
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