This dish is a total meal, it has tender angel hair pasta with juicy bites of seared chicken and crunchy toasted nuts. With the addition of spinach and sweet dried cranberries it is scrumptious. Prep everything because it comes together fast.

INGREDIENTS

8 ounces angel hair pasta

3/4-pound chicken breasts, boneless, skinless, and cut into 1/2-inch cubes

1 tablespoon cornstarch

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

1 (6 ounce) package baby spinach

1/2 cup dried cherries (I used dried cranberries since I had them on hand)

1/4 teaspoon ground nutmeg

1/2 cup parmesan cheese. shredded

1/3 cup pecans, chopped and toasted

1/4 cup pine nuts, toasted

DIRECTIONS

1. Cook the pasta al dente according to package directions.
2. In a small bowl, toss the chicken with cornstarch, salt, and pepper.
3. In a large nonstick skillet, heat the oil over medium high heat.
4. Add the chicken mixture and cook until no longer pink, about 5-7 minutes.
5. Stir in the spinach and cherries and cook until the spinach is wilted, about 3-4 minutes.
6. Reserve 3/4 cup of the pasta water and drain the pasta.
7. Place the pasta in a large bowl.
8. Sprinkle the pasta with the nutmeg and toss to combine.
9. Add enough of the pasta water to moisten the pasta.
10. Top the pasta with chicken mixture, parmesan cheese, pecans, and pine nuts.
11. Serve immediately

Bon Appetit 😋