Angel Hair with Chicken & Cherries
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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 1 package (6 ounces) fresh baby spinach
- 1/2 cup shredded parmesan cheese
- 1/2 cup dried cherries
- 1/3 cup chopped pecans toasted
- 1/4 cup pine nuts toasted
- 8 ounces uncooked multigrain angel hair pasta
- 3/4 pound boneless skinless chicken breasts, cut into 1/2-i
- Carbohydrate 6.03247077060053 g
- Cholesterol 7.2 mg
- Fat 13.6862012378654 g
- Fiber 1.47001923140459 g
- Protein 5.51467010086903 g
- Saturated Fat 2.70603553569778 g
- Serving Size 1 1 servings. (185g)
- Sodium 169.847577724698 mg
- Sugar 4.56245153919595 g
- Trans Fat 0.949260973783145 g
- Calories 162 calories
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.
