directions
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1
Make shells, cook al dente, drain and remove to a heated serving platter
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2
Melt butter in a large frying pan and cook onion and garlic, stirring, over a medium heat for 3 to 4 minutes
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3
Add chicken and stock, and cook for 4-5 minutes longer
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4
Add spinach to pan and season to taste with black pepper
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5
Toss with pasta
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6
Sprinkle with pine nuts and serve immediately.
CHICKEN PASTA TOSS
ingredients
- 1 full load of pasta dough made into shells
- 1 ounce butter or margarine
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 cups cooked chicken, shredded
- 2 cups chicken stock
- 1/4 pound spinach leaves, shredded
- freshly ground black pepper
- 1/4 cup pine nuts, toasted