Chicken & Pesto Pasta

2 chicken breast halves
2 tbsp Italian dressing
8-10 mushrooms, sliced
1/4 c. chicken broth
1/8 c. sun-dried tomatoes
1 clove garlic, minced
dash of crushed red pepper
1/4-1/2 c. pesto
2-3 tbsp feta
8 oz. spaghetti or pasta, cooked

Cut chicken breast halves into bite-sized pieces. Pour Italian dressing over chicken and let it marinate while you slice mushrooms and sun-dried tomatoes, and mince garlic.
Heat frying pan over medium heat. Add chicken and dressing to the pan along with garlic, mushrooms, crushed red pepper and sun-dried tomatoes (with some of the oil from the sun-dried tomatoes). Cook until chicken is brown (about 10 min).
Add chicken broth to pan and heat until boiling. Turn heat to low. Stir in pesto.
Stir spaghetti into pesto sauce. Serve with feta sprinkled on top.

TIP: White wine, or a combo of wine and broth can be substituted for the chicken broth.
TIP: For more flavor, try sun-dried tomato and basil flavored feta.