*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -WALDINE VAN GEFFEN
    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.
   Recipe By     :
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