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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, whites and greens
4 cups fresh spinach
1 cup chicken broth
¼ tsp nutmeg
Salt and pepper
1 cup freshly grated Parmesan cheese
Zest of one lemon
Toasted pine nutsMethod
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. Serve and garnish with additional cheese and pine nuts.