Pasta Basta

1 T. red pepper flakes
olive oil to cover bottom of pan
3 T. minced garlic
1 c. pine nuts
8 ½ oz. sundried tomatoes – julienne
1 ¼ c. calamata olives
3 oz fresh basil chopped
salt and pepper to taste
3 c. cooked chicken – sliced or cubed
1 lb. penne pasta cooked to al dente
12 oz. cheese tortellini cooked to al dente
½ lb. feta cheese

Cook red pepper flakes in enough olive oil to coat the bottom of a large pan over medium heat. The longer you cook – the hotter it gets. Be careful not to burn. Add garlic, pine nuts and tomatoes. Cook for a couple of minutes. Add olives and basil cook for a couple more minutes. Add cooked chicken and pasta. Add salt and pepper to taste. Top with feta cheese, toss and serve.