1-1/2lbsskinless, boneless chicken breast halves, sliced lengthwise for quick cooking
2tbspolive oil or other high temperature oil
12ozbow-tie pasta
6-7ozjar prepared pesto
1 (16)ozjar roasted red peppers, drained, cut into strips
1/2 cupgrated Parmesan for serving
Instructions
Bring a large pot of salted water to a boil.
Season chicken well with salt and pepper. Warm oil in a large, nonstick skillet over medium-high heat. Cook chicken until it is no longer pink inside, about 6-7 minutes per side. Let rest on a cutting board for 10 minutes and then cut into 1/2" pieces.
Add bow-tie pasta to boiling water and cook until al dente according to package directions. Drain pasta and rinse with cold water.
In a large bowl combine pasta and pesto. Add chicken and red pepper. Toss and season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.