Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc 1 ts Olive oil; or
8 oz Fresh pasta shells; or Vegetable spray
6 oz Dry pasta shells 1 c Chicken broth
1 1/4 lb Fresh spinach 1/2 ts Nutmeg or mace
1 lb Chicken breast; bone, skin Salt and pepper
-- grill, cut 1" cubes 1/2 c Parmesan; grate
4 md Cloves garlic; chop fine

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.

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