Spinach and Grilled funk Penne Pasta.

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Spinach and Grilled funk Penne Pasta.

constituents
1 teaspoon adulation

1 teaspoon swab, or further to taste
1 teaspoon ground black pepper, or further to taste

1 teaspoon garlic greasepaint
1 pound boneless skinless funk guts, cut into bite- size pieces

1(14.6 ounce) package penne pasta
5 mugs fresh spinach, or further to taste

1 mug grated Parmesan rubbish
1 teaspoon red pepper flakes

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DirectionsInstructions Checklist
Step 1
Preheat an out-of-door caff
for medium-high heat and smoothly oil painting the grate. Spread adulation, 1 teaspoon swab, 1 teaspoon pepper, and garlic greasepaint over funk guts on a plate or cutting board.

Step 2
Grill the funk guts until no longer pink in the center and the authorities run clear, 5 to 6 twinkles per side. An moment- read thermometer fitted into the center should read at least 165 degrees F( 74 degrees C).

Step 3
Bring a large pot of smoothly interspersed water to a pustule; add penne and chef, stirring sometimes, until tender yet firm to the bite, about 11 twinkles. Pour penne into a colander to drain.
Step 4
Place the penne, funk guts, spinach,1/2 mug Parmesan rubbish, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 twinkles. Season with the remaining1/2 mug Parmesan rubbish, swab, and pepper.

Step 5
Mix pasta into spinach- funk admixture; toss well.

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