Chicken and Tomato Rotini Toss

Chicken and Tomato Rotini Toss

From MyFamily—Kristin Swenson

1 lb. Rotini pasta

4 skinless boneless chicken breasts, cut into bite-size pieces

4 TB olive oil

3 cloves garlic, minced

1 ¼ tsp salt

1 ¼ tsp garlic powder

1 ¼ tsp dried basil

1 ¼ tsp dried oregano

1 (14.5 oz.) can Italian style diced tomatoes, drained

¼ cup grated Parmesan cheese

Cook and drain pasta.  While pasta is cooking, heat olive oil and sauté chicken, garlic, salt, garlic powder, basil and oregano, until chicken is cooked.  Add tomatoes and cook for one minute.  Remove from heat and toss with past.  Serve with grated Parmesan cheese if desired.  Serves 8.