Lemony Pasta With Chicken and Spinach

By garciamoss

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Ingredients

• 3 tablespoons olive oil
• 3 skinless, boneless chicken-breast halves
• 3 thinly sliced medium red onions
• 1/2 cup golden raisins
• 1 1/2 tablespoons grated lemon rind
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons salt
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 9 ounces uncooked spinach fettuccine
• 1 (6-ounce) package baby spinach
• Pine nuts, toasted (optional)

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until done. Transfer with tongs to a cutting board. Cool; shred with hands.

2. Combine onions, raisins, rind, ginger, and salt in a large skillet over medium heat; cook 5 minutes, stirring frequently. Stir in vinegar and pepper.

3. Cook pasta according to package directions, omitting salt and fat. Stir in spinach just before draining. Drain pasta and spinach; return to pot, stir in onion mixture and chicken, and toss well before serving. Garnish with pine nuts, if desired.