Sun-Dried Tomato Pesto and Chicken Pasta Toss

For the Pesto:
1 (7 oz) jar oil-packed dun-dried tomatoes
1 1/2 c. loosely packed basil
1 tbs water
1/4 tsp salt
2 garlic cloves
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Drain sun-dried tomatoes, reserving oil. Place 2 tbs reserved oil into a food processor. Place remaining oil back into the jar reserving it for another use. Coarsely chop 1/4 c drained tomatoes and set aside. place remaining tomatoes into the food processor. Add basil, water, salt and 2 garlic cloves to food processor; process until finely minced.
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For the Pasta:
2 tsp olive oil
1 lb skinless/boneless chicken breast cut into 1 in. pieces
1/4 tsp salt
1/4 tsp fresh ground pepper
2 garlic cloves
2 tbs balsamic vinegar
1 (6 oz) bag pre-washed baby spinach
1 (12 oz) can evaporated fat free milk
1 (3 oz) package goat cheese, crumbled
6 cups hot cooked pasta.....the recipe called for cavatappi, but I don't know what it is and couldn't find it, so I used thin spaghetti. Any pasta would work, Penne would probably be great!
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To prepare, make sure to have everything prepared as it goes very fast once the chicken is done. Heat olive oil in a large non-stick skillet over med-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan and saute until done (5 min or so). Remove chicken from pan. Add miced garlic and saute for 30 sec. Add balsamic vinegar and baby spinach and cook for 2 minutes or until spinach is wilted. Stir in pesto and evap. mil. Bring to a boil and cook for 2 miutes. Add crumbled goat cheese and cook until cheese is melted, stirring constantly. Return chicken to the pan and cook until thoroughly heated. Remove from heat and add pasta, tossing well. Sprinkle with 1/4 cup reserved chopped tomatoes. Serve and enjoy!
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Ben ate this as leftovers for lunch which he never does unless I pack it for him. I know it was good when he does it on his own! I wish I would have taken a picture, it was really rich in color and texture. Surely a crowd pleaser!