Nutmeg and cherries are the new "it" pair. It’s the secret something that really makes this angel hair pasta dish. My vegetarian friend likes it just as well without chicken. —Mary Ann Sander, Centralia, Missouri
Angel Hair with Chicken & Cherries
Ingredients
- 8 ounces uncooked multigrain angel hair pasta
- 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 package (6 ounces) fresh baby spinach
- 1/2 cup dried cherries
- 1/4 teaspoon ground nutmeg
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chopped pecans, toasted
- 1/4 cup pine nuts, toasted
Directions
- 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.
