Sundried Tomato Pesto Pasta with Chicken, Spinach, & Tomatoes

Source: http://www.onceuponacuttingboard.com/2014/07/sundried-tomato-pesto-pasta-with.html

Serves 4-6

Ingredients

• 2 boneless skinless chicken breasts
• 85g sundried tomatoes – dry in a bag (not oil packed)
• 350g package of whole wheat pasta – I used fettucine
• 2 teaspoons olive oil
• 2-3 cloves of garlic, minced
• 250g grape tomatoes, halved
• 1/2 cup sundried tomato pesto
• 150g baby spinach
• Parmesan cheese for topping

Method

1. Season chicken breasts, if desired (I used salt, pepper, and dried basil) and cook however you prefer. I saute mine in a skillet over medium-high heat for about 5 minutes per side, let rest, then slice.
2. Meanwhile, bring a large pot of water to a boil.
3. Add sundried tomatoes and blanch for 2 minutes.
4. Remove with a slotted spoon, let dry, and thinly slice.
5. Use the same boiling water to add your pasta and cook according to package directions.
6. Reserve 1 cup cooking water then drain pasta. While pasta is cooking, heat oil in a large skillet over medium-high heat.
7. Add garlic and grape tomatoes and sautee until softened, about 5 minutes.
8. Toss together the pasta, reserved cooking water, pesto, chicken slices, garlic & tomatoes, and sundried tomatoes.
9. Stir in the spinach so it gets slightly wilted. Season the dish with salt and pepper if desired.
10. Serve hot, topped with parmesan cheese.