Step one: In a large bowl. pour boiling water over sun-dried tomatoes. Let stand for 20 minutes. Drain.
Step two: Place large saute pan on medium high burner, add olive oil. When pan is hot, add all vegetables and cook until they are tender, but not brown.
Step three: Add garlic, chicken, and basil to pan. Cook and stir until chicken is hot. Add pasta.
Step four: Pour chicken stock into pan and season with salt and pepper.
5-6 servings, Calories: 210, Calories from Fat: 35