| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pasta, Poultry, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
-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 |
ts |
Olive oil — or Vegetable spray |
| 1 |
c |
Chicken broth |
| 1/2 |
ts |
Nutmeg or mace |
|
|
Salt and pepper |
| 1/2 |
c |
Parmesan — grated |
INSTRUCTIONS
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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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