Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           sundried tomatoes -- not oil packed
     1/2  cup           boiling water
   2      teaspoons     olive oil
   6      ounces        skinless boneless chicken breast halves -- cut into strips
     1/2  pound         penne pasta
   3      cloves        garlic -- minced
  14      cups          shredded spinach -- loosely packed
                        (about 1 bag)
   3      tablespoons   chopped fresh basil
   2      tablespoons   balsamic vinegar
     1/2  teaspoon      salt
   1 1/2  teaspoons     corstarch blended with 1 tablespoon water
   4      ounces        soft goat cheese -- crumbled
                        or
   4      ounces        feta cheese -- crumbled

Preparation:

In a small heatproof bowl, combine the sundried tomatoes and boiling water and set aside to soften, about 10 minutes. Reserving the soaking liquid, remove the tomatoes and coarsely chop them. In a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the chicken and cook, stirring occasionally, until the chicken is golden brown and almost cooked through, about 3 minutes. Transfer the chicken to a plate and cover loosely to keep warm. Meanwhile, in a large pot of boiling water, cook the penne until al dente, 9-11 minutes or according to package directions. Add the garlic to the skillet and cook until softened, about 2 minutes. Add the sun-dried tomatoes and their soaking liquid, the chicken, spinach, basil, vinegar and salt, and cook until the spinach is wilted and the chicken is cooked through, about 4 minutes. Stir the cornstarch mixture into the spinach mixture, bring to a boil and cook until lightly thickened, about 1 minutes. Stir in the goat (feta) cheese until melted and transfer to a large serving bowl. Drain the pasta and toss with the sauce.