Shells with chicken, spinach, raisins, and pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ½ | Red onion; finely diced | |
| 1 | pounds | Spinach; washed and stems |
| ; removed | ||
| ¼ | cup | Golden raisins |
| 2 | tablespoons | White wine vinegar |
| Salt and freshly ground pepper | ||
| 2 | Cooked chicken breasts; cut into 1/2 inch | |
| ; slices | ||
| 1 | Pinches red pepper flakes; optional | |
| 1 | pounds | Medium shell pasta; cooked al dente, |
| ; drained and cooking | ||
| ; water reserved | ||
| ¼ | cup | Pine nuts; toasted |
Directions
How to Prepare:
1. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft.
2. Raise the heat to medium-high and add the spinach; cook until wilted.
3. Add the raisins and vinegar and season with salt and pepper to taste.
Add the cooked chicken and cook until just heated through.
4. Add red pepper flakes, if desired. Add the pasta to the skillet and toss to coat evenly; if the pasta seems too dry, add some of the reserved cooking water.
5. Top with toasted pine nuts.
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