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Prep 25min
Total25min
Servings4
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Ingredients
1
box (16 oz) cavatappi pasta
3
tablespoons olive oil
4
sprigs fresh rosemary
2
to 3 cups chopped cooked chicken
3
cups fresh baby spinach leaves
Salt and freshly ground pepper to taste
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Steps
1
Cook and drain pasta as directed on package.
2
Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
3
Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.
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Use your favorite pasta in this dish; gemelli, rotelle, campanelle or bow-tie (farfalle) would all be good choices.
Just before serving, sprinkle with freshly grated Parmesan cheese.
Make a vegetarian option—replace the chicken with roasted butternut squash or portabello mushrooms.
Substitute fresh sage leaves for the rosemary for a fall-inspired pasta dish.
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Nutrition Facts are not available for this recipe
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