Chicken And Red Bell Pepper Pasta

Directions

1. Cut 5 of the sun-dry tomato halves in half and reserve. Put the remaining sun-dry tomatoes in a saucepan and cover with water. Bring to a boil, then take off the heat and let soak 30 min. Drain and cut each tomato in half. Set aside.
2. Remove the bones from the chicken pcs, keeping the skin on. Use the leftover bones for chicken stock.
3. Put the black peppercorns, allspice berries, cloves, thyme, salt, and the reserved sun-dry tomatoes in a small grinder and whiz. Sprinkle the grnd spices liberally over both sides of the chicken and proportionately under the skin.
4. Heat the oil in a large skillet and brown the chicken pcs for 5 min on both sides. Remove from the pan and throw away the skin. Slice the chicken meat into bite-sized pcs and set aside. Drain the fat from the skillet.
5. In a saucepan, bring the chick stock to a boil, add in the bouquet garni, and simmer for 5 min. Remove the bouquet garni. Pour the stock into the skillet used to brown the chicken. Stir in the reconstituted sun-dry tomatoes, red peppers, parsley, and cook over medium heat for 5 min.
6. Stir in the chicken and remove from the heat. Stir in the arrowroot slurry, return to the heat, and stir till thickened.
7. Cook the fettuccine.
8. Toss the pasta with the sliced raw spinach. Pour in the red pepper sauce and balsamic vinegar, toss well, serve.
9. NOTES : "This is one of the best pasta dishes I've ever eaten!"