Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN
-VGHC42A-----
8 oz Fresh pasta shells -- or
6 oz Dry pasta shells
1 1/4 lb Fresh spinach
1 lb Chicken breast -- boned,
Skinned -- grilled, cut1"
4 md Cloves garlic-chopped fine
1 t Olive oil -- or
-Vegetable spray
1 c Chicken broth
1/2 ts Nutmeg or mace
Salt and pepper
1/2 c Parmesan -- grated
Cook the spinach in the broth until tender. Drain and
reserve broth. Mash out excess liquid. Cook pasta.
Preheat a saute pan or heavy skillet over medium heat,
add the oil or vegetable spray and saute the garlic,
stirring constantly, until it is white.
Don't allow it to brown. Add the spinach and nutmeg or
mace, salt and pepper.
Add the chicken pieces to the spinach, stir and turn
and add a small amount of the reserved cooking broth.
Stir and turn the spinach until it is hot, adding
broth as necessary. Remove pasta and immediately
drain. Add the shells
into the spinach mixture and blend well. Serve
immediately with Parmesan. Source: The Olive Garden.
