Grilled Chicken And Pasta Florentine

• 8 oz. fresh pasta shells or 6 oz. dry pasta shells
• 1 1/4 lb. fresh spinach
• 1 lb. skinless, boneless chicken breast meat, well trimmed of fat, grilled, cut into 1-inch pieces
• 4 medium garlic cloves, chopped finely
• 1 tsp. olive oil
• 1 c. chicken broth
• 1/2 tsp. ground nutmeg or mace
• salt and pepper to taste
• 1/2 c. freshly grated Parmesan cheese

1. Advance Preparation:
2. Wash the spinach thoroughly and cook it in the chicken broth until tender.
3. Drain the spinach in a colander.
4. Save the broth and use a spoon or rubber spatula to press out excess moisture.
5. When cool, chop the spinach and set aside.
6. Grill the chicken breast meat.
7. Cool and cut into 1-inch pieces.
8. Set aside.

fresh pasta shells, fresh spinach, skinless, garlic, olive oil, chicken broth, ground nutmeg, salt, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030647 (may not work)