Sun-Dried Tomato Pesto And Chicken Pasta Toss

• Pesto:
• 1 (7-ounce) jar oil-packed sun-dried tomato halves
• 1 1/2 cups loosely packed fresh basil leaves
• 1 tablespoon water
• 1/4 teaspoon salt
• 2 garlic cloves
• Pasta:
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 1 (6-ounce) bag prewashed baby spinach
• 1 (12-ounce) can evaporated fat-free milk
• 1 (3-ounce) package goat cheese, crumbled
• 6 cups hot cooked cavatappi (about 4 cups uncooked pasta)

1. To prepare pesto, drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 2 tablespoons reserved oil in a food processor. Place remaining oil in sun-dried tomato jar; reserve for another use. Coarsely chop 1/4 cup drained tomatoes; set aside. Place remaining drained tomatoes in food processor. Add basil, water, 1/4 teaspoon salt, and 2 garlic cloves to food processor; process until finely minced.
2. To prepare pasta, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; saute 5 minutes or until chicken is done. Remove chicken from pan. Add minced garlic; saute 30 seconds. Add balsamic vinegar and baby spinach; cook for 2 minutes or until spinach wilts. Stir in pesto and evaporated fat-free milk. Bring to a boil, and cook for 2 minutes. Add crumbled goat cheese; cook until cheese melts, stirring constantly. Return chicken to pan; cook 1 minute or until thoroughly heated. Combine chicken mixture and pasta, tossing well to coat. Sprinkle with reserved 1/4 cup chopped drained tomatoes.

tomato halves, basil, water, salt, garlic, pasta, olive oil, skinless, salt, freshly ground black pepper, garlic, balsamic vinegar, baby spinach, milk, goat cheese, cavatappi

Taken from www.myrecipes.com/recipe/sun-dried-tomato-pesto-chicken-pasta-toss (may not work)