Lemon Herb Rotini with Sun Dried Tomatoes

It was cold and windy today and after an afternoon trip to the museum that got us home at nearly 6pm, I thought I needed something quick and hearty. Isn't that the order for the day throughout winter? Anyway, I had been to the grocery store earlier that day and picked up some sun dried tomatoes, so I was eager to use those. This was the result!


Lemon Herb Rotini with Sun Dried Tomatoes
8 oz. whole wheat rotini
1 lb. boneless, skinless chicken breasts, cubed
2 T olive oil
1 tsp dried parsley
1 tsp dried sage
1/2 tsp dried basil
Salt and pepper to taste
1 lemon, juice and zest
6-8 pieces of sun dried tomato


Prepare the rotini according to package directions. Meanwhile, heat a small skillet over medium high heat, spray with cooking spray, sprinkle chicken chunks with kosher salt and brown chicken. Remove from heat and set aside once cooked through.


Drain the pasta when it finishes cooking and return to the same pot. Over low heat, add the olive oil and herbs and stir to combine. Zest the entire lemon into the pot and squeeze all of the juice from the lemon into the pot. Season with salt and pepper. 


Meanwhile, place the sun dried tomatoes in a microwave safe bowl and cover with water. Microwave about 2 minutes to soften them. Cut them into strips and add to the pot of pasta. Add the browned chicken and toss altogether to coat. Add more olive oil if needed for moisture. Serve immediately.