Penne with Chicken, Spinach, Sun-Dried Tomatoes & Goat Cheese

This is from Whole Health MD

Although 14 cups of spinach may seem an astonishing amount, it actually is about the quantity of packaged spinach in a one-pound bag from the supermarket. What seems like an impossible amount of spinach before it goes into the pan soon shrinks to more modest proportions. In any case, one taste of this lovely sauce will make the actual number of spinach leaves you washed, stemmed, and shredded simply fade away.

• 1/4 cup (not oil-packed) sun-dried tomatoes
• 1/2 cup boiling water
• 2 teaspoons olive oil
• 6 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
• 8 ounces penne pasta
• 3 garlic cloves, minced
• 14 cups (loosely packed) shredded stemmed spinach
• 3 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1-1/2 teaspoons cornstarch blended with 1 tablespoon water
• 4 ounces soft goat cheese, crumbled

1. In small heatproof bowl, combine sun-dried tomatoes and boiling water, and set aside to soften, about 10 minutes. Reserving soaking liquid, remove tomatoes and coarsely chop.

2. In large nonstick skillet, heat oil over medium heat. Add chicken and cook, stirring occasionally, until chicken is golden brown and almost cooked through, about 3 minutes. Transfer chicken to a plate and cover loosely to keep warm.

3. Meanwhile, in large pot of boiling water, cook pasta according to package directions.

4. Add garlic to skillet and cook until softened, about 2 minutes. Add sun-dried tomatoes and their soaking liquid, chicken, spinach, basil, vinegar and salt, and cook until spinach is wilted and chicken is cooked through, about 4 minutes.

5. Stir cornstarch mixture into spinach mixture, bring to a boil and cook until lightly thickened, about 1 minute. Stir in goat cheese until melted and transfer to large serving bowl.

6. Drain the pasta and toss with sauce.