19 (16 ounces) packages pasta                                                     

Crushed red pepper flakes to taste

1/3 cup olive oil                                                                               

6 1/4 cups oil-packed sun-dried tomatoes, drained and cut into strips

37 cloves garlic, minced                                                    

37 boneless skinless chicken breasts cut in bite sized pieces                            

9 1/3 cups pesto sauce, fresh or canned

Directions:

Cook pasta until al dente, drain.

Heat oil in large skillet over medium heat.  Sauté garlic until tender, then stir in chicken.  Season with red pepper flakes.  Cook until chicken is golden and cooked through (unless using canned chicken, then heat through).

Combine pasta, chicken, tomatoes and pesto.  Toss to coat evenly.

Notes: 

• This is when garlic in a jar comes in handy.
• You can used canned chicken; no need to sauté.  Use 15 to 20 pounds of canned chicken.  Just add to garlic before adding seasoning.
• You can use fresh or canned tomatoes in place of sun-dried tomatoes.     

Calories: 328             

Sodium:   154 mg