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
Preparation
Cook and drain pasta as directed on package.
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.
Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.
