Olive Garden Brownie Banana Funtastico
INGREDIENTS:
-----waldine van geffen vghc 1 ts Olive oil; or
8 oz Fresh pasta shells; or Vegetable spray
6 oz Dry pasta shells 1 c Chicken broth
1 1/4 lb Fresh spinach 1/2 ts Nutmeg or mace
1 lb Chicken breast; bone, skin Salt and pepper
-- grill, cut 1" cubes 1/2 c Parmesan; grate
4 md Cloves garlic; chop fine
-----waldine van geffen vghc 1 ts Olive oil; or
8 oz Fresh pasta shells; or Vegetable spray
6 oz Dry pasta shells 1 c Chicken broth
1 1/4 lb Fresh spinach 1/2 ts Nutmeg or mace
1 lb Chicken breast; bone, skin Salt and pepper
-- grill, cut 1" cubes 1/2 c Parmesan; grate
4 md Cloves garlic; chop fine
Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta.
Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved 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 mixture and blend well. Serve immediately with Parmesan.
Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved 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 mixture and blend well. Serve immediately with Parmesan.