Pasta with Spinach Chiffonade in Chicken Brot

Yields:	4-6 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

2	tablespoons	olive oil
3	medium	garlic cloves	fine
4	cups	spinach	leaves, raw, packed
2	cups	chicken broth, low salt
1	ounce	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	black pepper	freshly ground
1	x	spaghetti cooked	or linguine

Directions

In a large skillet, heat the olive oil with the garlic over moderate heat.

When the garlic sizzles, add the spinach and sauté 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.

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Member Review

Hot-Fudge Sauce

Very easy to make. Rich Chocolate taste and velvety smooth texture. Would be good on chocolate cake, mint ice cream. You must rewarm to use again. I had it with vanilla ice cream. Wonderful!

Reviewed by CookieKay