Grilled Chicken And Pasta Florentine - cooking recipe

Ingredients

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

Preparation

Advance 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 breast meat.
Cool and cut into 1-inch pieces.
Set aside.