Creamy Chicken & Sun-dried Tomato Fettucine

• 8 ounces, weight Whole Wheat Fettucine (spaghetti Or Linguine Would Also Work)
• 1- 1/2 cup Cooked Diced Or Shredded Chicken
• 1 cup Jarred Marinated Artichoke Hearts, Chopped
• 2 cups Chopped Fresh Baby Spinach (about 3 Big Handfuls)
• 13 cups Sun-dried Tomato Pesto (also In My Recipe Box)
• 1 whole Green Onion, Sliced Thinly
• 2 ounces, weight Goat Cheese, Plus More For Garnish
• 18 teaspoons Salt And Black Pepper (or To Taste)

1. Bring a large pot of water to boil.
2. Add 2 tablespoons salt to the water, then add pasta.
3. Cook according to package directions, until al dente.
4. Meanwhile, prepare other ingredients.
5. When pasta is finished cooking, remove a cup of the pasta water from the pot and set aside.
6. Drain remaining water and place cooked pasta in a large bowl.
7. Add remaining ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted.
8. If it gets too thick and cumbersome, add reserved pasta water a few tablespoonfuls at a time to loosen things up.
9. The pasta should be lightly coated with a sauce, but not watery.
10. Makes about 4 servings.

fettucine, chicken, hearts, tomato pesto, green onion, cheese, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-sun-dried-tomato-fettucine/ (may not work)