Sun Dried Tomato Vinaigrette
4 oz. sun dried tomatoes in Italian herbed oil
3/4 c. organic extra virgin olive oil
1/2 c. balsamic vinegar
1 TBS fresh basil, chopped
1 clove garlic, minced
3 green onions, chopped
Blend all ingredients in food processor or blender until creamy.
1.25 boneless skinless chicken breasts
2 TBS oil from sun dried tomatoes
1/4 c. red onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth, warmed
4 oz. sun dried tomatoes, julienned
2 c. fresh baby spinach, sliced into 1/4 inch strips
1/2 c. fresh basil leaves, sliced into 1/8 inch strips
1 c. milk
3/4 c. shredded Italian 5 cheese blend
1 lb. farfelle (bow tie) or penne pasta, cooked al dente according to package
Rinse chicken breasts; place in medium non-metal bowl. Pour Vinaigrette over, turn to coat. Cover with plastic wrap, place in refrigerator & allow to marinate at least 2 hours, up to 8.
Remove chicken from marinade (discard) & dice into bite sized pieces.
Heat oil from sun dried tomatoes in 4 qt Dutch Oven or large saucepan over medium high heat. Add chicken & cook until no longer pink. Stir in red onion & garlic & cook 3 minutes or until onion starts to soften.
Pour in warmed chicken broth & bring just to simmer. Add sun dried tomatoes & cook 3 minutes more. Add spinach & fresh basil & cook, stirring gently, until spinach begins to wilt. Pour in milk, stirring well to incorporate. Bring just to a simmer; quickly stir in shredded cheese blend until melted. Simmer gently until sauce thickens slightly, stirring often.
Add half of cooked pasta to sauce, stirring well to blend. Continue adding pasta until desired proportions are reached.