Name: Pasta with Spinach Chiffonade in Chicken Broth
Ingredients: 2 tb Olive oil; 3 md Garlic cloves, chopped fine; 4 c Packed raw spinach leaves, stemmed and washed, cut into 1/2-inch wide strips; 2 c Reduced chicken broth (boil 4 cups down to 2); 1 oz Grated parmesan cheese; Freshly ground black pepper; Cooked spaghetti or linguine

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta, Sauces, Low-cal	4	Servings

INGREDIENTS

2	tb	Olive oil
3	md	Garlic cloves, chopped fine
4	c	Packed raw spinach leaves, stemmed and washed, cut into 1/2-inch wide strips
2	c	Reduced chicken broth (boil 4 cups down to 2)
1	oz	Grated parmesan cheese
		Freshly ground black pepper
		Cooked spaghetti or linguine

INSTRUCTIONS

In a large skillet, heat the olive oil with the garlic over moderate
heat. When the garlic sizzles, add the spinach and saute just until
it wilts, about 30 seconds. Add the broth. As soon as it reaches a
simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and
season to taste with black pepper.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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