Preheat oven to 350 degrees. Heat a skillet to medium-high heat.

Heat 1 tablespoon of oil in the skillet. Add chicken and cook for three minutes, or until brown. Flip and cook another 3 minutes. Transfer to a rimmed baking sheet and cook in the oven for 10 to 15 minutes, until no longer pink inside. Remove chicken from oven and chop.

Cook pasta according to package directions. Drain and transfer to an ice water bath to stop cooking. Drain.

Meanwhile, add another tablespoon of oil to the skillet. Add garlic, spinach and sun dried tomatoes and cook until the spinach wilts. Add the quinoa cream and chicken broth and reduce heat to medium low. Cook for 6 minutes, until slightly reduced. Add 1 cup Gruyere, parmesan, goat cheese, salt and pepper. Stir until the cheese is melted. Add chicken and pasta and transfer to a casserole dish. Top with remaining ½ cup of Gruyere cheese.

Bake at 350 degrees for 35 minutes.

May be frozen uncooked. To reheat, thaw in the refrigerator overnight. Bake at 350 degrees for 45 minutes.