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6 ounces pasta shells
1 1/4 pounds Fresh spinach
1 pound chicken breasts without skin, grilled, cut1"
4 cloves garlic, chopped fine
1 teaspoon Olive oil, or
Vegetable spray
1 cup Chicken broth
1/2 teaspoon Nutmeg
Salt and pepper
1/2 cup parmesan cheese, 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.
1 1/4 pounds Fresh spinach
1 pound chicken breasts without skin, grilled, cut1"
4 cloves garlic, chopped fine
1 teaspoon Olive oil, or
Vegetable spray
1 cup Chicken broth
1/2 teaspoon Nutmeg
Salt and pepper
1/2 cup parmesan cheese, 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.
