Chicken Fettuccine with Sun-Dried Tomatoes

Inspired by Mediterranean ingredients, this skillet supper successfully teams the pungent flavors of rosemary, garlic, goat cheese and sun-dried tomatoes.

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Servings 4

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ingredients 10
Prep Time 40 min
Total Time 0 min

Ingredients

1: (3-oz.) pkg. sun-dried tomatoes, chopped

1: cup boiling water

1/4: cup pine nuts

2: tablespoons olive or vegetable oil

3: boneless, skinless chicken breast halves (about 1 lb.), cut into bite-sized strips

2: garlic cloves, minced

1/2: teaspoon dried rosemary leaves, crushed

1: (9-oz.) pkg. refrigerated uncooked fettuccine

2: cups chopped fresh spinach

1/3: cup crumbled goat cheese (chevre)

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Directions

1 In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
2 Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
3 Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
4 Meanwhile, cook fettuccine to desired doneness as directed on package.
5 Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.