3 TBS olive oil
1 lb. boneless, skinless chicken breasts, marinated in sun-dried tomato vinaigrette, cut into bite size pieces
1 large onion, diced
3 gloves garlic, minced
1/3 c. sun-dried tomatoes (not oil packed), snipped into small pieces
1/2 c. dry white wine
1/2 tsp freshly ground pink peppercorns
6 c. organic chicken broth
1 c. mini rotini noodles
2 c. fresh spinach, stemmed & finely sliced
1 c. freshly grated Parmesan cheese
3 TBS fresh basil, finely sliced
Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add sun-dried tomatoes & saute an additional 2 minutes. Add wine & simmer 5 minutes, stirring frequently.
Sprinkle pepper & over chicken mixture; stir to combine. Pour broth and bring just to a boil; reduce heat & simmer for 30 minutes, stirring often. Add noodles & cook an additional 10 minutes, or until noodles are al dente.
Stir in spinach & cook until wilted. Stir in Parmesan cheese until completely melted. Remove from heat & stir in basil.