8 ounces fresh pasta shells
(or 6 oz dry pasta shells)
1 1/4 pounds fresh spinach
1 pound boneless skinless chicken breast -- grilled, and
cut into 1" cubes
4 medium garlic cloves -- chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup grated Parmesan cheese
Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a saut pan or heavy skillet over medium heat, add the oil or vegetable spray and saut 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 andadd
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.
This recipe yields 4 servings.