Chicken, spinach and goat cheese pasta

Maybe it was watching all those cooking demos in SoBe, but early on this week I started to get an itch to get in the kitchen. Besides, I was gone all weekend. I had nothing around for dinner. So I resorted to an old favorite, something I came up with once upon a time to get rid of some rotisserie chicken and spinach. Basically just a quick, flavorful pasta dish you can whip up easily any weeknight.

What you need:

1 carton chicken broth

1 box whole wheat pasta spirals

1 bag spinach

1 jar of sun dried tomatoes, chopped

5 cloves garlic, minced

About half a rotisserie chicken cut into bite-sized pieces

8 oz. goat cheese

What to do:

Pour the chicken broth into a pot and bring to a boil. Add the pasta and cook about 10 minutes until al dente. Most of the liquid should cook out so you won't have to drain it. Add the bag of spinach and let wilt into the pasta. Pour into a bowl and reserve.

In the pot, pour the oil from the sun dried tomatoes. Saute the chopped tomatoes and garlic in the oil for a few minutes. Add the chicken pieces.

Add the pasta and spinach mixture back into the pot and then stir in the goat cheese.