A super-quick, throw-it-together pasta dish using pantry staples and vegetables. Fast, flexible, and great for busy weeknights.
16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil 3 cloves garlic, minced 1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder 1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano 1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese
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