Cook Time: 20 minutes
Ingredients:
- 6 ounces dry pasta shells
- 20 ounces fresh spinach
- 1 pound boneless chicken breast halves, grilled, cut in 1-inch cubes
- 4 medium cloves garlic, minced
- 1 to 2 teaspoons olive oil
- 1 cup chicken broth
- 1/2 teaspoon ground nutmeg
- salt and pepper
- 1/2 cup grated Parmesan cheese
Preparation:
Cook the spinach in the broth until tender. Drain and reserve broth. Drain and press to squeeze out as much excess liquid as possible. Cook pasta according to package directions; drain. Preheat a heavy skillet over medium heat; add the oil and sauté the garlic, stirring constantly, until tender but not browned. Add the spinach and nutmeg, salt, and pepper. Add the grilled chicken chunks to the spinach; stir and add a small amount of the reserved cooking broth. Continue to stir, turning, until hot, adding broth as necessary. Add the hot drained pasta shells into the spinach mixture and blend well. Serve immediately with Parmesan cheese.Serves 4.
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