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
1. Cook pasta according to package directions.
2. 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.
3. 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.
