Ingredients
8 ounces uncooked multigrain angel hair pasta3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 tablespoon cornstarch1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon olive oil1 package (6 ounces) fresh baby spinach1/2 cup dried cherries1/4 teaspoon ground nutmeg1/2 cup shredded Parmesan cheese1/3 cup chopped pecans, toasted1/4 cup pine nuts, toasted
Preparation
Cook pasta according to package directions.
Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted.
Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.
