Tomato Spinach Chicken Pasta

• 16 ounces medium shell pasta (or another short shaped pasta)
• ⅓ cup sun-dried tomatoes - chopped
• 3 tablespoons olive oil from the drained sun dried tomatoes
• 1 pound cooked chicken, cut into small cubes (rotisserie chicken works great for this)
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon red pepper flakes
• 4 medium tomatoes, chopped
• 4 cloves garlic, minced
• 10 ounces fresh spinach
• 1 cup finely grated Parmesan cheese

Cook the pasta until al dente, according to package instructions. Drain the pasta, reserving about a half cup of the cooking liquid.

While the pasta cooks, add the sun-dried tomatoes, olive oil, chicken, salt, pepper, and red pepper flakes to a large skillet, and cook over medium heat for 5 minutes. Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.

Add the drained pasta to the skillet along with the Parmesan cheese and the reserved pasta cooking liquid, and toss everything together well. Serve while hot.

• Yields: 4-6 servings
• Preparation Time: 20 minutes