Chicken Fettuccine With Sun-Dried Tomatoes

Posting for safekeeping.

• Ready In: 30 mins
• Serves: 5
• Yields: 5 cups

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)

Directions

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.