Sun-Dried Tomato Pesto Pasta with Chicken

This recipe combines two of my favorite things: Sun-Dried tomatoes and Pesto. This recipe is adapted from Giada De Laurentiis

12 ounces farfalle pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan cheese
2 boneless skinless chicken breasts, cooked and sliced
8 oz. frozen spinach
1-2 roma tomatoes, seeded and diced
1/4 cup goat cheese, crumbled

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto, grilled chicken, spinach and diced tomato. Toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper.  Serve with crumbled goat cheese on top.

Originated from: http://joelens.blogspot.com/