Tallarín de Pollo con Salsa de Espinaca

Ever since we bought the huge bag of spinach in our freezer, we've been trying to add it to our dinners. Our most successful attempts have been variations on the following recipe (which is South American, for the record). It's a flexible recipe and it takes new flavors and spices well. I will make it for you if you come visit.

Tallarín de Pollo con Salsa de Espinaca
Serves 4

1/4 cup olive oil
1/2 cup finely chopped scallions (white part and 1 inch of the greens)
8 ounces fresh white mushrooms
2 tablespoons chopped fresh parsley
8 fresh basil leaves, cut into ribbons, or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
10 ounces frozen chopped spinach, cooked drained and squeezed dry
(though actually, I've never pre-cooked the spinach and it's always turned out fine)
2 cups cooked chicken, cut into 1/2 inch cubes
2 tablespoons tomato paste
1 cup whipping cream or half-and-half
1 10-ounce package spaghetti or fettucine
1/4 cup grated Parmesan cheese, plus more for serving

1. Heat the oil in a large, heavy skillet over medium heat. Add the scallions and cook, stirring for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Sir in the parsley, basil, salt, and pepper. Add the spinach, chicken, tomato paste, and cream and bring to a boil. Immediately reduce the heat to medium-low and simmer for a couple of minutes. Taste for salt and pepper.

2. Bring a large pot of salted water to boil. Add the spaghetti, stir, and cook to al dente. Drain thoroughly and transfer to serving bowl. Top with sauce, sprinkle with Parmesan and serve immediately with extra Parmesan on the side.

From my favorite cookbook The South American Table.