Chicken Fettuccine With Sun-dried Tomatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 (3 ounce) package sun-dried tomatoes, chopped or 3 ounces sun-dried tomatoes packed in oil, drained
• 1 cup boiling water
• 1/4 cup pine nuts
• 2 tablespoons olive oil or 2 tablespoons oil
• 3 boneless skinless chicken breast halves, cut into bite-sized strips
• 2 garlic cloves, minced
• 1/2 teaspoon dried rosemary leaves, crushed
• 1 (9 ounce) package refrigerated uncooked fettuccine
• 2 cups chopped fresh spinach leaves
• 1/3 cup crumbled goat cheese (chevre)

Recipe

• 1 if you need to rehydrate the sun dried tomatoes, in small bowl, combine tomatoes and boiling water; let stand 10 minutes. skip this if you are using oil packed tomatoes (these really do taste better too.).
• 2 meanwhile, heat large skillet over medium-high heat until hot. add pine nuts; cook and stir until golden brown. remove from skillet; set aside.
• 3 heat oil in same skillet over medium-high heat until hot. add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. add garlic; cook 30 seconds. stir in tomato mixture and rosemary. bring to a boil. reduce heat; simmer 3 to 4 minutes to blend flavors.
• 4 meanwhile, cook fettuccine to desired doneness as directed on package.
• 5 add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt.
• 6 drain fettuccine; return to saucepan or place in serving bowl. add chicken mixture; toss gently to mix. sprinkle with cheese and pine nuts.