1 lb. chicken, cubed
1 bag sun dried tomatoes
1 med. onion, chopped
Garlic salt
Pepper
1 lb. vermicelli spaghetti
1/4 c. olive oil
Grated Romano and Parmesan cheese

Boil sundried tomatoes in water for 3 minutes. Drain and quarter. Put oil in large skillet. Chop and saute onions. Add chicken, salt and pepper. Saute until chicken is almost done. Add tomatoes and cover. Cook for a few more minutes. Toss with cooked and drained pasta. Season with grated cheese.