Cut 5 of the sun-dried tomato halves in half and reserve. Put the remaining sun-dried tomatoes in a saucepan and cover with water.

Bring to a boil, then take off the heat and let soak 30 minutes.

Drain and cut each tomato in half. Set aside.

Remove the bones from the chicken pieces, keeping the skin on. Use the leftover bones for chicken stock.

Put the black peppercorns, allspice berries, cloves, thyme, salt, and the reserved sun-dried tomatoes in a small grinder and whiz. Sprinkle the ground spices liberally over both sides of the chicken and evenly under the skin.

Heat the oil in a large skillet and brown the chicken pieces for 5 minutes on both sides. Remove from the pan and discard the skin.

Slice the chicken meat into bite-sized pieces and set aside. Drain the fat from the skillet.

In a saucepan, bring the chick stock to a boil, add the bouquet garni, and simmer for 5 minutes. Remove the bouquet garni. Pour the stock into the skillet used to brown the chicken. Stir in the reconstituted sun-dried tomatoes, red peppers, parsley, and cook over medium heat for 5 minutes. Stir in the chicken and remove from the heat. Stir in the arrowroot slurry, return to the heat, and stir until thickened.

Cook the fettuccine.

Toss the pasta with the sliced raw spinach. Pour in the red pepper sauce and balsamic vinegar, toss well, serve.

>From Ellen C. <ellen@elekta. Com>

Per serving: 852 Calories; 27g Fat (26% calories from fat); 53g Protein; 115g Carbohydrate; 99mg Cholesterol; 2639mg Sodium Food Exchanges: 7 1/2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat