Chicken Fettuccine With Sun-Dried Tomatoes

• 1 (3 ounce) package sun-dried tomatoes, chopped or 3 ounces sun-dried tomatoes packed in oil, drained
• 1 cup boiling water
• 14 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
• 12 teaspoon dried rosemary leaves, crushed
• 1 (9 ounce) packagerefrigerated uncooked fettuccine
• 2 cups chopped fresh spinach leaves
• 13 cup crumbled goat cheese (chevre)

1. If you need to rehydrate the sun dried tomatoes, In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
2. Skip this if you are using oil packed tomatoes (these really do taste better too.
3. ).
4. Meanwhile, heat large skillet over medium-high heat until hot.
5. Add pine nuts; cook and stir until golden brown.
6. Remove from skillet; set aside.
7. Heat oil in same skillet over medium-high heat until hot.
8. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink.
9. Add garlic; cook 30 seconds.
10. Stir in tomato mixture and rosemary.
11. Bring to a boil.
12. Reduce heat; simmer 3 to 4 minutes to blend flavors.
13. Meanwhile, cook fettuccine to desired doneness as directed on package.
14. Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt.
15. Drain fettuccine; return to saucepan or place in serving bowl.
16. Add chicken mixture; toss gently to mix.
17. Sprinkle with cheese and pine nuts.

tomatoes, boiling water, nuts, olive oil, chicken breast halves, garlic, rosemary, fettuccine, fresh spinach leaves, goat cheese

Taken from www.food.com/recipe/chicken-fettuccine-with-sun-dried-tomatoes-318285 (may not work)