Rotini with Chicken, Spinach and Sun-dried Tomatoes (revised)

4 Tbl. olive oil
1 Tbl. Worcestershire sauce
1 Tbl. balsamic vinegar
1/4 tsp. dried crushed red pepper
1 tsp. chopped fresh resemary
1 tsp. plus 1 1/2 Tbl. chopped garlic
6 skinless boneless chicken breast halves
1 small shallot, finely chopped
1 cup thinly sliced drained oil-packed sun-dried tomatoes
2 cups chopped fresh spinach (about 4 1/2 ounces)
1 box whole wheat rotini pasta (13.25 oz.)
1 cup chicken stock
1/2 cup freshly grated Parmesan cheese

1. Combine 1 Tbl. oil, Worcestershire sauce, vinegar, crushed red peper, rosemary and 1 tsp. garlic in large zip lock bag. Add chicken; seal bag and mix to coat. Chill at least 1 hour and up to 5 hours.

2. Heat 1 Tbl. oil in large skillet over medium high heat. remove chicken from marinade; discard marinade. Saute chicken until cooked through, about 3 minutes per side. Cool slightly. Cut into 1/2-inch thick strips. Set aside.

3. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add shallot and remaining 1-1/2 tablespoons garlic and saute until golden, about 3 minutes. Add sun dried tomatoes and spinach. Stir until spinach is wilted, about 3 minutes.

4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.

5. Add spinach mixture and chicken to pasta; toss to coat. Add stock. Stir over medium heat until stock is slightly abasorbed, about 5 minutes. Stir in 1/4 cup Parmesan. Transfer to serving bowl. Season with salt and pepper. Sprinkle with remaining 1/4 cup Parmesan and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user JOYCEOSBORN.