Recipe: Pesto Chicken Pasta

PESTO CHICKEN PASTA 

Ingredients
4-5 boneless chicken, grilled and sliced
1 lb. sliced mushrooms, sautéed in 1-2 T. olive oil.
1 jar sun-dried tomatoes, diced into small pieces
1 can artichoke hearts, drained and roughly chopped
1 jar (appx. 10 oz.) pesto
10 oz. goat cheese OR cream cheese
1 or 2 packages bow tie (farfalle) pasta
parmesan cheese to taste
salt & pepper to taste

Directions

1. Cook and slice the chicken. Sauté the mushrooms and sun-dried tomatoes.
2. Boil and drain the pasta.
3. Mix together in a large bowl the hot pasta, chicken, mushrooms, sun-dried tomatoes, chopped artichoke hearts and pesto.
4. Add the goat cheese/cream cheese and salt and pepper to taste.
5. Top with grated Parmesan cheese.
6. Serve it hot with bread and-Greek salad.

Note: Works great as leftovers and it's just as good cold as a pasta salad.