Pasta with spinach, chicken, and white bean ragu

Pasta and macaroni Italian cuisine

While I thought this recipe would be a bit more like a pasta-stew (don't you think stew when you hear the word ragu?) it wasn't at all disappointing! In fact, we've eaten it for 3 meals straight (read: it makes a lot) and are still raving about it. We added the leftovers from a grocery store roasted chicken we bought on Friday. We were all cooked-out after Valentine's day, but all the restaurants were jam packed because hey! it's the Friday after Valentine's day! Go figure! So we just ran to the store and bought a roasted chicken. Which was great because we spent a whole $6.50 (ok... $13.50 if you count the two boxes of girl scout cookies) on dinner when we could have easily spent $40 at the restaurant, so we weren't complaining! Anyway, we just cubed the leftover meat and added it to the mixture. Stew or not... it's a keeper! Pasta with Spinach, Chicken, and White Bean Ragu Makes 6 servings. Recipe from Global Gourmet Ingredients 4 tbsp olive oil, divided 1/4 cup pancetta or bacon