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| 8 Oz. | Fresh Pasta Shells or 6 Oz. Dry Pasta |
| 1 1/4 Lbs. | Fresh Spinach |
| 1 Lb. | Skinless, Boneless Chicken Breast, grilled |
| 4 | Medium Garlic Cloves, peeled, chopped finely |
| 1 Tsp. | Olive Oil (opt.), or nonstick Cooking Spray |
| 1 Cup | Chicken Broth, canned or fresh |
| 1/2 Tsp. | Nutmeg or Mace, Ground |
| - | Black Pepper |
| - | Salt (optional) |
| 1/2 Cup | Parmesan Cheese, freshly grated |
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| 1. |
ADVANCED PREPARATION: Wash the spinach thoroughly and cook it in the chicken broth until tender. Drain the spinach in a colander, save the broth and use a spoon or rubber spatula to press out excess moisture. When cool, chop the spinach and set aside. Grill the chicken brea st meat, marking it well, with grill marks, cool and cut into approximately 1" pieces. Set aside. When you are ready to serve your meal, have all ingredients at hand and plan to serve the dish immediately. |
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| 2. |
COOKING: Preheat 2 quarts of lightly salted (optional) water to a rolling boil and cook pasta according to package directions. Preheat a sautŽ pan or heavy skillet over medium heat, add the olive oil or spray with pan spray and sautŽ the garlic stirring constantl y until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, pepper and salt (optional). |
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| 3. |
Add the grilled chicken meat pieces to the spinach, stir and turn and add a small amount of the reserved spinach 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 and chicken and blend well. Serve immediately in a serving dish or individual dinner plates. Pass freshly grated Parmesan chee se at the table. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Chicken
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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