Chicken And Sundried Tomato Penne With Bleu Cheese

• 1/2 lb of bonless skinless chicken breast sliced into 1/2 inch slices
• 7 leaves of fresh basil chopped
• 10 finely sliced sundried tomatos
• 1/2 clove of pressed garlic
• 1 teaspoon of red pepper
• 1/3 cup of olive oil
• 1 cup of chopped spinach
• 1 cup of white wine
• 1/3 cup of blue cheese
• crumbles
• 1/2lb of penne pasta
• 3 quarts of water

1. In a medium sauce pan, bring 3 quarts of water to a boil and add 1 tablespoon of olive oil.
2. When the water comes to a boil add in the penne pasta and cook for about 13 minutes.
3. In a medium pan, brown chicken on a low to medium tempature until the chicken is fully cooked, then add the spinach, garlic, wine, tomatos,basil,red pepper, and olive oil. Sautee this mixture for 10 minutes, letting the flavors absorb into the meat at a low to medium temp.
4. When the penne is to the firms of desire, drain the pasta in to a sieve. Now that the pasta is finished, add the bleu cheese crumbles to the mixture and remove from heat.
5. Serve the pasta in large pasta bowl or on a large plate with the mixture evenly spread over the pasta. Add fresh chopped parsley or basil for garnish.

chicken, basil, tomatos, clove of pressed garlic, red pepper, olive oil, spinach, white wine, blue cheese, crumbles, penne pasta, water

Taken from www.epicurious.com/recipes/member/views/chicken-and-sundried-tomato-penne-with-bleu-cheese-1211655 (may not work)