ISO a pasta recipe I lost!

[becksterboys]

Hi all,
I've collected so many delicious recipes from this bb over the years, but have never posted. Earlier this summer I copied a pasta recipe (can't remember who posted it) and I've lost it, which is a shame because it is delicious! I'm hoping this rings a bell with someone and you could please repost the recipe for me. I only made it one time so I can't remember exactly how to duplicate it. It went something like this: Cavatappi pasta was used. The sauce used half & half and sundried tomatoes. Wilted spinach, goat cheese and chicken. Sounds pretty standard I know, but I'm probably leaving a few things out. Thanks to anyone who might be able to help. These wonderful recipes have really inspired me to try new things.

[HealthyinMN]

Could this be it?

Sun-Dried Tomato Pesto and Chicken Pasta Toss

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)

To prepare pesto, drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 2 tablespoons reserved oil in a food processor. Place remaining oil in sun-dried tomato jar; reserve for another use. Coarsely chop 1/4 cup drained tomatoes; set aside. Place remaining drained tomatoes in food processor. Add basil, water, 1/4 teaspoon salt, and 2 garlic cloves to food processor; process until finely minced.

To prepare pasta, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken from pan. Add minced garlic; sauté 30 seconds. Add balsamic vinegar and baby spinach; cook for 2 minutes or until spinach wilts. Stir in pesto and evaporated fat-free milk. Bring to a boil, and cook for 2 minutes. Add crumbled goat cheese; cook until cheese melts, stirring constantly. Return chicken to pan; cook 1 minute or until thoroughly heated. Combine chicken mixture and pasta, tossing well to coat. Sprinkle with reserved 1/4 cup chopped drained tomatoes.


Yield: 6 servings (serving size: 2 cups)

[becksterboys]

That's it!!! :p
There were some changes that other cooks had made to the original recipe (mostly convenience substitutions) but that is the original. I appreciate your help so much!