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Ingredients

• Pesto:
• 1 (7-ounce) jar oil-packed sun-dried tomato halves
• 1 1/2 cups loosely packed fresh basil leaves
• 1 tablespoon water
• 1/4 teaspoon salt
• 2 garlic cloves
• 
  Pasta:
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 1 (6-ounce) bag prewashed baby spinach
• 1 (12-ounce) can evaporated fat-free milk
• 1 (3-ounce) package goat cheese, crumbled
• 6 cups hot cooked cavatappi (about 4 cups uncooked pasta)

Description

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