1 1/2 c. uncooked farfalls (bow tie pasta)
1/4 c. sun dried tomato bits, without salt or oil
1/2 c. hot water
1 tsp. dried whole basil
1/4 tsp. salt
1/4 tsp. garlic powder
3 tbsp. wine vinegar
2 tsp. olive oil
1/8 tsp. hot sauce
Vegetable cooking spray
1 1/2 lbs. boned, skinned chicken breasts, cut into 1" pieces
3/4 c. coarsely chopped green bell pepper
1 tbsp. grated Parmesan cheese

Cook pasta according to package directions, omitting salt and fat; set aside. Combine tomato bits and water in a bowl; cover and let stand 10 minutes. Drain. Add basil and next 5 ingredients; stir well and set aside.

Coat a large non-stick skillet with cooking spray; place over medium high heat until hot. Add chicken, saute 5 minutes or until lightly browned. Add bell pepper; saute an additional 5 minutes or until chicken is done. Combine chicken mixture, pasta and tomato mixture in a large bowl; toss gently.

Spoon 1 cup into each of 6 serving plates, sprinkle each with 1/2 teaspoon cheese. Serve warm. Yield: 6 servings.