Italian "Mac and Cheese"

INGREDIENTS

• 1 pound dry pasta, preferably shaped pasta such as penne
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1 tsp Italian seasoning
  
• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 8 oz goat cheese
• 15-20 FRESH basil leaves, snipped or shredded
  
• 1/2 cup pine nuts
• 8oz sun dried tomatoes dried OR 8oz packed in olive oil

DIRECTIONS

1. If using dried sun dried tomatoes, reconstitute in a small sauce pan with enough water to cover by 1/2 inch. Bring to a boil and cook for 10-12 minutes until soft. Drain.
2. If using sun dried tomatoes packed in olive oil, drain and reserve 2 Tbsp for use in the recipe.
3. In a small skillet, toast pine nuts over low heat until beginning to brown and become fragrant. Set aside.
   
4. In a large skillet, heat oil (either reserved oil or plain olive oil) over medium heat.
5. Add garlic and fry for a minute or two, until golden.
6. Add chicken in a single layer to pan, cook until no pink remains.
7. Toss chicken with Italian seasoning.
   
8. Meanwhile, cook pasta in salted water, according to the packages directions, to an Al Dente consistency. Drain.
   
9. In a bowl large enough to hold all the ingredients, place sun dried tomatoes, crumbled goat cheese and snipped basil leaves.
10. Add drained pasta and chicken with all its juices to bowl. Stir well to melt cheese.
11. Top with toasted nuts and serve immediately.

NOTES