Serves 2-4

Ingredients

• 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

Directions

• 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.