Bring large pot of water to boil. Drain oil from sun dried tomatoes and shred them. Shred basil leaves. Cut chicken breast into small bite-sized pieces. Cook farfalle al dente, approximately 10 minutes. Place pesto, feta, basil, chicken, and sun dried tomatoes in a large serving bowl. Drain cooked pasta and add to serving bowl mixture. Add red pepper flakes and mix well. Serve immediately.
Any type of grilled chicken breast can be used in this recipe, even a barbecued breast if the barbecue sauce is not overpowering. Most supermarkets sell pre-cooked chicken breast. An Italian-style balsamic vinegar grilled breast is ideal.
The quality of the pesto sauce is very important. Prepared pesto sauce can usually be found in the refrigerated cheese case of many supermarkets.
Enjoy this dish with a Falesco Vitiano.