Pesto Pasta with chicken, fresh mozzarella, & sun dried tomatoes

This is such as easy go to weeknight dinner. I also make a big batch of it for the kids to munch on for lunch throughout the week. 

Ingredients:

One package boneless skinless chicken breasts (2-3) **

One 7 oz. container refrigerated basil pesto (I usually use Buitoni)

One ball fresh mozzarella - cut into bite size chunks

One small jar of sun dried tomatoes in olive oil - drained and chopped (if you like a lot, you could always buy a large jar)

One 1 pound box pasta of choice (I usually use penne)

Shredded parmesan

Directions:

1. Cook pasta according to directions, drain, and set aside
2. Season chicken breasts with salt, pepper, and favorite seasoning. I usually use an Italian seasoning blend.
3. Saute the chicken in olive oil over medium/medium high heat until cooked through. Cut into bite size pieces and set aside.
4. Warm the container of pesto in microwave or on stove top and set aside.
5. In a large bowl, combine the pasta, chicken, pesto and sun dried tomatoes. 
6. Sprinkle with shredded Parmesan to taste
7. You can add the mozzarella at this point, but I usually add a little bit to each individual bowl. If not, when you try to warm up leftovers the next day it gets melted and stringy.

Enjoy!

**You could also use shrimp or sausage instead of the chicken or leave it out altogether...