Orecchiette with Chicken, Spinach and Sun-dried Tomatoes

Combine marinade ingredients and add chicken. Turn to coat. Cover and chill at least 1 hour and up to 5 hours.

Heat 1 tablespoon oil in large skillet over medium high heat. Remove chicken from marinade and discard marinade. Saute chicken until cooked through, about 3 minutes per side. Cool slightly. Cut into half inch thick strips. Set aside.

Heat remaining 2 tablespoons oil in the same skillet over medium high heat. Add shallot and remaining 1.5 tablespoons garlic, and saute until golden, about 3 minutes. Stir in sun-dried tomatoes and saute until shallots are tender, about 2 minutes. Add spinach and stir until wilted, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.

Add spinach mixture and chicken to pasta toss to coat. Add stock. Stir over medium heat until stock is slightly absorbed, about 5 minutes. Stir in 1/4 cup Parmesan. Transfer to serving bowl. Season with salt and pepper. Sprinkle with remaining 1/4 Parmesan and serve.