Penne Florentine

Serves 2-4


  • ½ cup golden raisins
  • 1 cup hot water
  • 1 lb penne
  • 2 Tbsp extra-virgin olive oil
  • 1 lb skinless, boneless chicken breasts, cut into bite-size pieces
  • 4 scallions, sliced
  • 4 cups fresh spinach
  • 1 cup chicken broth
  • ¼ tsp nutmeg
  • Salt & pepper
  • 1 cup freshly grated Parmesan cheese
  • Zest of one lemon
  • Toasted pine nuts


  • Rehydrate raisins in water; drain off any remaining water.
  • Cook penne according to package instructions, reserving 1 cup of cooking water.
  • In a skillet, heat olive oil over medium heat. Cook chicken until nearly done. Add scallions, spinach, broth, raisins, nutmeg, salt, and pepper. Cook until scallions are crisp-tender.
  • Toss in pasta, cheese, and lemon zest, adding some pasta cooking water if needed. Garnish with additional cheese and pine nuts.
Pairs well with: